Pimms à la Basque

by Arnaud Grosset

4 cl of IZARRA Vert
2 cl of red port (Niepoort)
3 splashes of Angostura Bitters
Top up with Fever Tree Ginger A

METHODE : in the glass, on large chunks of ice
GLASS : long drink
DECORATION : lemon zest and optionally a slice of cucumber.

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