Senteur du Verger

  • 45 ml French Gin
  • 45 ml Coconut Wate
  • 22,5 ml Rhubarb Puree
  • 20 ml Verjus
  • 8 drops of Stillabunt Magic Velve
  • 3 drops of Sea Salt Solution

Add all the ingredients into a shaker. Use the Reverse Dry Shake technique. Double strain into a frozen coupe glass. Garnish and sip blissfully.