By Flavio Carletti – FC Bartender Lab
Ingredients
- 40mL Gin
- 30mL Bitter
- 15mL ODK Tonka Bean Syrup
- 30mL Vermouth
Garnish with pistachio velvet foam (made with pistachio liqueur and Stillabunt Magic Velvet, siphon method).
By Flavio Carletti – FC Bartender Lab
Ingredients
Garnish with pistachio velvet foam (made with pistachio liqueur and Stillabunt Magic Velvet, siphon method).
