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1. Fill a highball glass with ice.
2. Pour in the gin and black liqueur.
3. Gently top up with tonic.
4. Add a couple of drops of bitters.
5. Give the lime a light squeeze and drop it into the glass.
6. Optionally torch the rosemary slightly for a smoky, industrial aroma.
1. Fill a highball glass with ice.
2. Pour in the gin and black liqueur.
3. Gently top up with tonic.
4. Add a couple of drops of bitters.
5. Give the lime a light squeeze and drop it into the glass.
6. Optionally torch the rosemary slightly for a smoky, industrial aroma.
- 40 ml gin (preferably dry)
- 20 ml black liqueur (Chambord, Crème de Cassis, or even black rum if you want a harsher vibe)
- Tonic — to the top
- 2–3 drops of Angostura bitters (optional)
Ice
- Garnish: a lime wedge or a sprig of rosemary
- 40 ml gin (preferably dry)
- 20 ml black liqueur (Chambord, Crème de Cassis, or even black rum if you want a harsher vibe)
- Tonic — to the top
- 2–3 drops of Angostura bitters (optional)
Ice
- Garnish: a lime wedge or a sprig of rosemary