CÎROC CRISP

INGREDIENTS

• 5 cl. Cîroc Apple
• 4 strawberries
• Fever-Tree Ginger Beer

COURSE OF ACTION

1. Put 3 strawberries in a shaker and mash them with a muddler.
2. Then add ice and 5 cl. Cîroc Apple in the shaker.
3. Shake until cooled.
4. Then put a strainer on your shaker, pour the contents further down through a fine strainer and into a chilled Highball glass.
5. Top it off with Fever-Tree Ginger Beer.
6. Garnish with a sprig of rosemary and a slice of strawberry.

BAR EQUIPMENT

• Ginza Boston and Speed ​​Tin - 57 cl. and 65 cl.
• Mezclar Jigger Slim Style 25/50 ml.
• Mezclar luxury strainer
• Fine Strainer
• Muddler in stainless steel 21 cm.
• Tom Dyer pouring spout