Ingredients
- 60 mlFino sherry
- 20 mlDry vermouth
- 10 mlBianco/blanco vermouth
- 10 mlPedro Ximénez sherry
- 2.5 mlOrange Curaçao
- 1 dashBoker's style bitters
- 2 dropSaline solution 4:1
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of skewered green olives.
- 3STIR all ingredients with ice.
- 4FINE STRAIN into chilled glass.
- 5Garnish with skewered olives.
Styles
Aperitivo/aperitifHerbal
