Procedure
DRINK RECIPE
– 30 ml Amaro Montenegro
– 20 ml Red Vermouth
– 20 ml bourbon whisky
PREPARATION
Pour the cocktail into a tumbler filled with ice and flavour with essential oils of pink grapefruit peel. Top the cocktail with bitter orangeade and Ipa beer in approximately 10 cl bottles. The customer will then choose whether to increase the alcohol content or dilute the mixture.
OUR COMMENT
A twist on the Boulevardier involving the addition of bitter orangeade or Ipa beer. Both ‘tops’ combine harmoniously with the smokiness of the speck and the intense flavour of the mushrooms.
