Japanese Marmalade
Ingredients
- 2 oz Tanqueray London Dry Gin
- 1⁄6 oz Italian red bitter liqueur
- 1⁄2 oz Lemon juice
- 1⁄3 oz Sugar syrup 'rich'
- 1 dash Orange Bitters by Angostura
- 4 barspoon Persimmon marmalade/jam
Method
Glassware:
Serve in a Coupe glass
