MY BENTLEY by Gianluca Manolio Speakeasy – Bari

INGREDIENTS
- 30ml Calvados Dupont
- 30ml Michele Chiarlo Barolo Chinato
- 3 bsp pink lady apple shrub and
aniseed (with honey flavoured barrel
apple cider vinegar)
- 2.5ml Peychaud’s bitters
Method: shaker – double strain. Glass:
flute. Garnish: orange peel on the side

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