- 1 dash of Absinth
- 1.25 ml of Olives from Greece brine
- 1.25 ml Italicus
- 15 ml of Vermouth di Torino Bordiga Rosso
- 20 ml of Vermouth di Torino Chazalettes Bianco
- 35 ml of Fat washed Gin (Pecorino Toscano PDO, Costa d’Amalfi Lemon PGI leaves, rosemary)
- 30 ml of water
- Serve your cocktail with cubes of Pecorino Toscano PDO and a bowl of Olives from Greece!