T’as Pécho

DIFFICULTY: Intermediate

TOOLS: Shaker

GLASS: Coupette

INGREDIENTS: 4.5cl Beet Brh*m, 2.5cl pinapple juice, 2cl white vermouth, 0.5cl sugar syrup, 1 dash Péchaud’s or creole bitter

INSTRUCTIONS: Combine all liquid ingredients in a shaker with some ice, shake vigorously and strain back into the shaker. Shake again without ice. Pour into a coupette glass. Garnish with a pineapple cube.

COCKTAIL BY: Timon Salomez

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