Ingredients:
• 2 oz. Dillon’s Dry Gin 7
• 3/4 oz. Blanco Vermouth
• 1/4 oz. Saskatoon Berry Liqueur
• 2 dashes Peychaud Bitters
• 1 dash Dillon’s Absinthe
• Grapefruit oil & zest
Cocktail Preparation:
1. Combine ingredients, stir in mixing glass until ice cold.
2. Serve in your favourite coupe glass.
Cocktail created by Lewis McIver of Pretty Ugly Bar in Toronto. Follow his cocktail adventures on Instagram at @sweetleww
