Olive Magazine

Tommy’s cut

Published: February 5, 2016 at 10:09 am
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  • Preparation and cooking time
    • Total time
    • + 15 minutes infusing
  • Easy
  • serves 1

Tommy's cut from Joyeux Bordel balances smoky mezcal with agave, sweet vermouth and zingy pink grapefruit

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

  • 40ml mezcal
  • 10ml Belsazar sweet vermouth
  • 10ml pink grapefruit juice
  • 25ml lime juice
  • 20ml agave rosemary or thyme syrup

Method

  • STEP 1

    Put all the ingredients into a cocktail shaker with lots of ice. Shake until well chilled, then strain into a rocks glass over ice. Garnish with a sprig of rosemary or thyme. 

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