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recipe_c_hummingbird

 

Hummingbird

A splash of floral St. Germain and a glassful of crushed ice lighten up the deliciously assertive combo of gin, Campari and vermouth.

 

3/4 oz. gin
3/4 oz. Campari
1/2 oz. St. Germain elderflower liqueur
1/4 oz. sweet vermouth
Crushed ice
Tools: swizzle stick
Glass: Collins
Garnish: orange wheel

Combine all ingredients in a Collins glass and fill with crushed ice. Swizzle until a thin layer of frost forms on the outside of the glass. Garnish.

 

Brooks Reitz for FIG, Charleston, SC

 

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