fbpx Skip to content
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


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.