Aperitivo d’Anvers
INGREDIENTS
For the cocktail
- 45 ml Elixir d’Anvers
- 10 ml Campari
- 10 ml Balsamic Raspberry Vinegar
- London Essence Grapefruit & Rosemary Tonic
- Ice cubes
For the garnish
- 1 tbsp grated Himalayan salt
- 1 tbsp raspberry powder
- 1 tbsp Elixir d’Anvers
- 1 Elixir d’Anvers rocks glas
- 1 slice of grapefruit
- 1 sprig of rosemary
PREPARATION
For the garnish
- Mix the grated Himalayan salt and raspberry powder in a small bowl.
- Moisten the rim of the glass with Elixir d’Anvers and dip in the raspberry salt to create a nice rim.
For the cocktail
- Fill the glass with ice cubes.
- Pour the Elixir d’Anvers, Campari, and balsamic raspberry vinegar over the ice and stir briefly with a bar spoon.
- Top with the London Essence Grapefruit & Rosemary Tonic.
Serving suggestions: Finish the cocktail with a slice of grapefruit and a sprig of rosemary.
Recipe: Tess Posthumus
Photography: Stephanie Bex