3 Days in Torino
Ingredients
4.5 cl 1757 Vermouth di Torino G.I. Bianco
3 cl Campari
1 bar spoon Leone absinthium
1.5 ml Espòlon Reposado tequila
Garnish: Vaporize with Cinzano 1757 Bianco & dusted with powder mix of Leone candles
*Powder mix composed of pastiglie Leone & a pinch of salt
PASTIGLIE LEONE flavours of: rhubarb, gentian, plus 1 tonka bean and black tea
Preparation
Stir & strain.
