1 12 oz Old Tom Gin, Ransom
34 oz Cynar
34 oz Dry vermouth
1 ds Cardamom bitters
1 lf Mint
1 ds Rose water (aromatic spritz, as garnish)
Rub mint leaf along inside of serving coupe and discard. Combine liquid ingredients, stir with ice, strain into coupe, spritz
Mint and cardamom-perfumed, Old Tom take on a Berlioni (and, more loosely, an Alta Cucina). Named for the Hagia Sophia in Istanbul.
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