Photo by EWG Spirits
Cedar
by Alex Kratena, The Langham London
Ingredients
- 1 1/5 oz. Fino Sherry
- 1 1/5 oz. La Qunitinye Vermouth Blanc
- 1/2 oz. Krucefix Pine
- 1/6 oz. Cedarwood Syrup
- 1 dash Peychaud’s Bitters
- Grapefruit Zest
Preparation
- Place all ingredients in a mixing lass and stir until chilled.
- Strain into a decorative bowl that can be sipped from.
- Garnish with grapefruit zest.
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