Ingredients
- 2 oz of Esprit-de-London
- 1 oz of homemade hibiscus syrup
- 0,5 oz of fresh lemon juice
- 1 dash of floral bitters (optional)
- 1 can of Brise-Glace
- Garnish: 1 orange wheel
Preparation
- Pour all the ingredients into a wine glass filled with ice cubes, except the Brise-Glace.
- Stir with a bar spoon.
- Top up with the Brise-Glace.
- Garnish with an orange wheel.
A recipe from
André Duncan
