Waldorf
Ingredients
- 60 ml Engine gin
- 7.5 ml Vermouth di Torino Cocchi extra dry
- 20 ml Rosemary and olive tonic reduction
- 2 dashes olive bitters
- Garnish with Costa d’amalfi Lemon slices, Olives from Greece and deep fried sage.
- Serve it with a Pecorino Toscano PDO platter.
