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Easy
By Samantha Clark and Samuel Clark
Published 2014
It’s verging on cheeky to list a recipe for this, as it’s such a classic, but what the hell. Using Spanish Lacuesta Vermut Rojo and our wonderfully aromatic Xoriguer gin from Menorca means we probably get away with it.
The orange bitters are pretty controversial so leave them out if you prefer, but we like them.