A Kiss from a Rose

  • Bartender
    Tani Hasa
  • Instagram
    @tani_24
  • Bar
    Lab 22
  • Location
    Cardiff, United Kingdom

Ingredients

  • 25ml Brockmans Gin
  • 30ml Belsazar Rose Vermouth
  • 10ml Briottet Creme de Cacao Blanc
  • 3 drops Absinthe

Method

  1. Add all ingredients to a mixing jug
  2. Stir the drink down
  3. Add 3 dashes of Absinthe to a chilled coupe glass
  4. Strain the mixing jug into the aromatised coupe glass
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