Inspired by a Negroni Sbagliato, this bright and floral High & Dry cocktail from Kaitlyn Stewart, Manager at Royal Dinette in Vancouver (and 2017 Diageo World Class Bartender of the Year), is the perfect crowd-pleasing aperitif
High & Dry Cocktail
INGREDIENTS:
- 3⁄4 oz London Dry gin
- 3⁄4 oz Campari
- 3⁄4 oz St-Germain
- 1 dash of orange blossom water
- 2 oz cava or prosecco
GARNISH (OPTIONAL):
- Grapefruit twist
METHOD
Combine all ingredients (excluding the sparkling) over ice in a mixing glass. Stir for 10 seconds. Strain over ice into a rocks glass and top with the sparkling wine. Garnish with a grapefruit twist if desired.
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