Escopeteros

By Samet Ali, Oriole, Subterranean cocktail bar in London, England

GLASS

• Nick & Nora

GARNISH

Parmesan chips, balsamic reduction, micro herbs

METHOD

STIR all ingredients with ice and strain into chilled glass.

• 40ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 22.5 ml Lacto Grapefruit liqueur
• 5 ml Fino sherry
• 10 ml Fig leaf cordial
• 5 ml Lime juice (freshly squeezed)

THE CREATOR SAYS

"Savoury and smoky with nutty aftertaste and dried fruit finish."