Ingredients
- 50 ml of lillet blanc
- 10 ml of tanqueray london dry gin (optional)
- 25 ml of fresh grapefruit juice
- 1 handful of ice cubes
- 2 pitted olives, chilled, to garnish
- 1 sprig of rosemary
Method
Step 1
Put all the ingredients, except the garnishes, into a large mixing glass and stir for 30 secs.Step 2
Strain through a fine mesh strainer into a chilled coupe glass.Step 3
Garnish with the 2 olives, held together on the rosemary sprig.