Ingredients
- 30ml Rock Rose Gin
- 30ml RinQuinQuin à la Pêche
- 15ml Lemon juice
- 15ml Benedictine
- Dash of Absinthe
- Garnish: Star anise and cucumber slice
Recipe
- Chill a martini glass
- Shake all the ingredients together with ice
- Pour through a fine strainer into the chilled glass
- Garnish with star anise and a slice of cucumber
Thank you to James Bowker from the Edgebaston Hotel for creating this delicious cocktail for us!
