Assemble all ingredients in a shaker add ice , shake, strain into a coupe glass. For a fuller experience stir with a large cube and strain
I tried many different gins. The best IMO is london dry, any modern crisp clean gin will also work well, Spicy gins, e.g. OPIHR work nicely too. However floral e.g. Hendricks Flora Adora do not, IMO. This isnt a bitter drink and the creme de cacao is added to smoth it out but can be omitted if desired. if it is too bitter I suggest subing in a softer fernet, e.g. Darma or Jelinek. In this recipe I use a half ounce of See The Elephant, an arugula-based (rucola) amari, from the Cilento coast. it is a modern "farm-to-bottle" amaro , offering a more balanced, sweeter profile with notes of caramel and pepper spice. A related amaro, Ischia Rucolino is a traditional, intense digestif from the island of Ischia (Naples) with notes of citrus and bitter herbs. If this is used as a substitute for See The Elephant adjust the portion to 1/16 oz
I wanted to do something with agwa de boliva that I resurrected from the back of my cabinet. The base of the drink came to me at work and I jotted it down on a Post-It. I have been tinkering and building it out for about a Month. Oh and I tried creme de banane for the cacao.. it does not work it overpowers the rest