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.

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