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Wild Lomond Martinez

A delight for the senses. 

Ingredients

40ml Caorunn Gin
30ml Lomond Path Vermouth
2 dashes Dandelion Bitters

Method

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

Garnish

Lemon twist and water pepper

Glass

Coupette

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