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Fabio la Pietra’s recipe, good for 30 oz: mix 15 oz of London dry gin, 15 oz of red vermouth, and 2 oz of Maraschino liqueur. Add 20 dashes of orange bitters and 0.09 oz of citric acid. Place into 4 oz of a mix of jabuticaba berries and infuse for at least 24 hours. Filter the liquid into a separate bottle and store in the refrigerator.