Friday, February 17, 2012

Santa Ginevra

Recipe by James Bumbery.

1 1/2 oz. Cynar
1/2 oz. Berkshire gin
1 oz. fresh lemon juice
1 oz. Royal Rose Tamarind Syrup
3 dashes lemon bitters

Add ingredients to a shaker half full of ice and shake vigorously; serve straight up in a chilled cocktail glass.

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