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Sundown in the Andes
  • 1½ oz Malamado Viognier white dessert wine
  • 1 oz Broker’s London Dry Gin
  • 1 oz sage & grapefruit syrup (see below)
  • ¾ oz Campari
  • Grapefruit twists

Method

Serve in a clarito glass.


Sage and grapefruit syrup

Boil 150ml of water with 6 sage leaves and the peel of one grapefruit (remove the pith). When the infusion is ready, strain it and add 150g sugar. Reboil and cool the syrup.