The Zetter


  • 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
  • Carbonation
  • Serve your cocktail with cubes of Pecorino Toscano PDO and a bowl of Olives from Greece!
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