King James II
by by Mal Spence, Blythswood Square Hotel
Ingredients
- 40ml Caorunn Gin
- 1 barspoon St Germain Elderflower Liqueur
- 1 barspoon Gomme
- 1 dash Grapefruit bitters
- 1 barspoon Pernod
- 25ml Lillet Blanc
Glass
Garnish
Method
- Add all ingredients into a mixing glass, stir until chilled and serve in a Coupette.