Aperitivo d’Anvers

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

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