A Classic revisited with Bulleit Rye, complex and fruity.
RECIPE:
- 50ml Bulleit Rye
- 25ml Dry Vermouth
- 25ml Pineapple juice
- Lime horses neck
- Martini glass
- Cubed Ice
PREPARATION:
- Add all ingredients to a cocktail shaker filled with ice
- Shake to mix,
- Double strain into a chilled martini glass
- Garnish and serve.
Alcohol Content: 19.3g per serve