Tarquin’s The Seadog Navy Gin 25ml Kea plum shrub (or plum liqueur) 25ml Knightor Rosso Vermouth 25ml Peach bitters 3 dashes Dried seaweed a small slice, to garnish Dill a sprig, to garnish

Half fill a mixing glass with ice. Add the gin, shrub, vermouth and bitters and stir well. Strain the mixture into a coupe glass. Garnish with dried seaweed and dill.

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Makes 1

You will need

Tarquin’s The Seadog Navy Gin 25ml
Kea plum shrub (or plum liqueur) 25ml
Knightor Rosso Vermouth 25ml
Peach bitters 3 dashes
Dried seaweed a small slice, to garnish
Dill a sprig, to garnish

Method

Half fill a mixing glass with ice. Add the gin, shrub, vermouth and bitters and stir well.
Strain the mixture into a coupe glass.
Garnish with dried seaweed and dill.

You will need

Tarquin’s The Seadog Navy Gin 25ml
Kea plum shrub (or plum liqueur) 25ml
Knightor Rosso Vermouth 25ml
Peach bitters 3 dashes
Dried seaweed a small slice, to garnish
Dill a sprig, to garnish

Method

Half fill a mixing glass with ice. Add the gin, shrub, vermouth and bitters and stir well.
Strain the mixture into a coupe glass.
Garnish with dried seaweed and dill.