No Man’s Land par Matthew Long, Head Bartender du Lulu White Bar (Paris)
Ingredients
15 ml Calvados
15 ml Beetroot Juice
45 ml Noix de St.Jean
1.25 ml Trois Rivières Blanc 50
2 dashes of Absinthe
Grapefruit slice
Preparation
Combine ingredients and stir with ice
Strain into a coupette
Zest a Grapefruit (not too close to the surface)
Discard the zest
© photo : Lulu White Bar
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Hand crushed Dauphiné green walnuts, harvested at Saint-Jean, muscade and cinnamon lend this aperitif its spicy and fruity flavours.