Il buono e il brutto

Bar recipe
Tony Abou-Ganim

Tony Abou-Ganim

Mixologue
  1. Ingredients

    • Frozen fruit purée, sugar added : Morello cherry - 2 cl
    • Frozen fruit purée 100% : Lemon - 3 cl
    • Gin - 4.5 cl
    • Campari - 2 cl
    • Sugar syrup: - 3 cl
    • black cherries - 2 cl
    In an ice filled mixing glass, add gin Campari and fresh lemon juice, simple syrup and cherry puree. Shake, pour into a double old-fashioned glass and garnish with Bing cherries.

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