Ingredients:
- 30 ml Adamus Gin
- 20 ml Summer Vermouth
- 2 dashes Cherry Bitters (optional)
- Top up with tonic water
Method:
Fill a highball glass with plenty of good-quality ice. Add the Adamus Gin, the Summer Vermouth and, if desired, the Cherry Bitters.
Top with tonic water and gently stir to combine while maintaining the carbonation.
Garnish:
Two fresh strawberry slices.
Summer Vermouth:
250 ml Bianco Vermouth, 10 g dried hibiscus, 3 ripe strawberries.
Combine all the ingredients and leave to infuse in the refrigerator for 1 to 1½ hours. Fine strain before use.