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Bittersweet End
Mixologist Peter Vestinos of Sepia – Chicago, IL
Adapted by StarChefs.com
January 2008

Yield: 1 Drink

Bittersweet End by Mixologist Peter Vestinos of Sepia – Chicago, IL on StarChefsIngredients:

  • 1 heaping tablespoon seedless raspberry jam
  • 1 ounce homemade grenadine
  • 1 ounce Cynar artichoke liqueur
  • 2½ ounces Indigo gin
  • Orange peel, for garnish

Method:

Put all ingredients (except orange peel) into a shaker with ice. Shake and strain into a martini glass. Garnish by flaming orange peel and floating across top.

 

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  • 2007 Atlanta Rising Star Mixologist Eric Simpkins
  • Gallery of Miami Chef Alan Hughes of One Ninety

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