Amber Hour
Ingredients
- 50ml Inverroche Amber
- 7.5ml homemade rooibos and black cherry syrup
- 3-4 dashes angostrura bitters
- Garnish with orange peel and a black cherry
- Glass: premium ribbed tumbler
Preparation
- Fill the mixing flass with ice, add the gin, syrup and bitters and stir until well-chilled.
- Strain into a rocks glass over one large ice cube.
- Express the oil of an orange twist over the glass, then drop into the glass to garnish
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