BELVEDERE PINK VENICE

INGREDIENTS

• 4 cl. Belvedere Pure Vodka
• 6 cl. Freshly squeezed pink grapefruit juice
• 1.5 cl. Bitter/Fernet Branca
• 4 cl. Fever-Tree Indian Tonic

COURSE OF ACTION

1. Put all ingredients except Tonic in a shaker with ice.
   (Cut the grapefruit into suitable pieces for a citrus press and press into a jigger and further into the shaker)
2. Shake until cooled.
3. Put a strainer on your shaker and then strain the contents directly into a Highball glass filled with crushed ice.
4. Top up with Fever-Tree Indian Tonic and stir gently with cocktail spoon.
5. Garnish with pink grapefruit peel and star anise

BAR EQUIPMENT

• Ginza Boston and Speed ​​Tin - 57 cl. and 65 cl.
• Mezclar Jigger Slim Style 25/50 ml.
• Mezclar luxury strainer
• Citrus press in Japanese 18/8 steel
• Cocktail spoon
• Tom Dyer pouring spout