Ingredients
25ml Rose Rabbit Orange Liqueur
25ml Saffron infused Dry Vermouth*
25ml Suze
Method
Stir all ingredients together in a mixing glass filled with cubed ice before straining into a short glass with cubed ice
Garnish with an lemon twist
*Add 1 gram of Saffron per 100ml of dry vermouth, leave in the fridge for 2 hours to infuse before straining and storing
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