This cocktail comes from mixologist Lindsay Matteson, the bar manager behind Seattle's iconic The Walrus and the Carpenter. Briny, lean, and just a touch aromatic.
Ingredients
- 1¾ oz gin
- ¾ oz Mattei Cap Corse Blanc Quinquina
- ½ oz manzanilla sherry
- Fresh shiso leaf, for garnish
Preparation
- Combine the gin, quinquina, and sherry in a shaker over ice. Stir to combine.
- Strain into a chilled coupe glass. Garnish with the shiso leaf.
