A sophisticated, dry serve that lets the juniper and fynbos shine.
• 60ml Sugarbird Juniper Unfiltered Gin.
• 10ml Dry Vermouth.
• Lemon twist or green olive.
1. Stir gin and vermouth in a mixing glass with ice until very cold.
2. Strain into a chilled martini glass.
3. Garnish with a lemon twist.
A deep, berry-rich serve highlighting the Wild Holly & Cape Plum profile.
