Cocktail: Napue Atricot
Aug 29, 2017
Image: Kyrö Distillery Company
40ml Napue Gin
20ml pink grapefruit – habanero syrup*
Dash of orange bitters
Egg white
*Pink grapefruit & habanero syrup:
50ml freshly squeezed pink grapefruit juice
1 habanero chilli
1 litre of sugar
Citric acid
For the pink grapefruit and habanero syrup, add juice, habanero and sugar into a pot and bring to a boil.
Simmer to reduce and cool down. Add half a tablespoon of citric acid to freshen.
Shake and strain the ingredients into a chilled tumbler over ice.
Garnish with a dehydrated grapefruit wheel.
