Feature Recipe
Down The Rabbit Hole
Credits: recipe and images kindly supplied by The Rook with permission to share.
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40ml Beefeater Gin 15ml Creme de cacao 5ml Solerno blood orange liqueur 15ml Lemon juice 10ml Sugar syrup 3 dashes Scrappy’s Cardamom bitters Shake well and strain in little bottle. Serve alongside a glass that contains few drops of b’Lure and ice. |
Thank you to our friends at The Rook bar in Sydney for sharing your magical cocktail. Jointly created by Bar Manager, Cristiano Beretta, Head Bartender, Rollo Anderson and The Keystone Group's Group Bars Manager, Jason Williams.
Read more about the inspiration and people behind the cocktail.
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