Ingredients :
1.50oz dry gin (Black Fox no.3)
0.50oz Passito dessert wine
0.75oz lemon juice
0.75oz rhubarb and pineapple weed syrup
Method:
Add all ingredients into a shaker filled with ice and shake vigorously. Fine strain into a chilled coupette.
Garnish:
Cerignola olives & smoked olive oil infused with thyme and citrus peel.