- 1½ ounces Plymouth Gin
- 1½ ounces Priorat Natur Vermut
- ¼ ounce Villa Zarri Nocino (walnut liqueur)
- Pinch bee pollen for garnish
When working with classic cocktail recipes, experiment by swapping in and out different amaros as your bittering agent to access new realms of botanical complexity.
In a bar tin, combine gin, vermut and nocino; stir for 15 seconds. Strain into a chilled coupe glass and “dust” with a small pinch of bee pollen. (When serving nocino, remember to alert any guest with a nut allergy.)