cocktail week


The Zetter Ingredients 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

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