Wild Lomond Martinez
A delight for the senses.
40ml Caorunn Gin
30ml Lomond Path Vermouth
2 dashes Dandelion Bitters
Lomond Vermouth – Pick your brambles, elder and sloe berries
(around 300g per 70cl) and leave in sweet vermouth for a minimum of four weeks, add water pepper for the last three days; after four weeks strain through a coffee filter and bottle.
Add all ingredients to a mixing glass, stir and strain into a chilled coupette
Lemon twist and water pepper