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recipe c Lions-in-London

Photo by Norah Fecks

Lions in London

Subtly sweet rooibos tea adds a layer of nuance to this Negroni-esque cocktail.

 

1 1/2 oz. rooibos-infused gin
3/4 oz. Aperol
1/2 oz. sweet vermouth
2 dashes orange bitters
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: orange twist

 

Combine all ingredients and stir with ice. Strain into an ice-filled glass and garnish.

 

Rooibos-Infused Gin: Infuse 4 Tbsp. loose-leaf rooibos tea in 1 750-ml. bottle of gin for 2 hours. Strain into a clean bottle, cover and store at room temperature.


Adapted from Alchemy in a Glass by Greg Seider. Published by Rizzoli


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