Sundown in the Andes

By November 16, 2012Cocktails

INGREDIENTS

1½ oz Malamado Viognier white dessert wine
1 oz Broker’s London Dry Gin
1 oz sage & grapefruit syrup (see below)
¾ oz Campari
Grapefruit twists

METHOD

Serve in a clarito glass

Many thanks to Arturo Ripacandida of the Brit Pub in Rosario, Argentina,
winner of the Malamado Cocktail Cup 2012.



Sage and grapefruit syrup
Boil 150ml of water with 6 sage leaves and the peel of one grapefruit (remove the pith).  When the infusion is ready, strain it and add 150g sugar.  Reboil and cool the syrup.

 

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