SWISSNEZ

Source: @barnews.ch

Ingredients

  • 50 ML Jsotta Vermouth Rosso
  • 30 ML CLOUDS GIN
  • 1 n/a Barlöffel Humbel Nr. 2 (Basler Langstiel Kirsch)
  • 3 n/a Dash The Seventh Sense Orange Bitters • Kirsche

Preparation Steps

  • Mix all ingredients in the mixing glass on cube ice cream.
  • Serve in coupette without ice.

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