From Head Barman Antonio Dandrea of Pennyhill Park Hotel’s Ascot Bar 50 ml Saffron gin, 10 ml pimm’s, 10 ml lillet (French vermouth) 10ml fig liqueur. Stir over ice and serve in a chilled martini glass.
The site for gin lovers everywhere
From Head Barman Antonio Dandrea of Pennyhill Park Hotel’s Ascot Bar 50 ml Saffron gin, 10 ml pimm’s, 10 ml lillet (French vermouth) 10ml fig liqueur. Stir over ice and serve in a chilled martini glass.