
Ingredients :
1oz Campari
1oz Dolin rouge
1oz Aquavit Aalborg
Method :
Partially dilute and infuse with Colombian coffee. Then cook sous-vide for an hour at 68C with Bee’s wax, chill and filter. Lastly, quickly stir and serve over a big ice cube.
Garnish:
House stamped.
To know more about Hugo, click here.