From: Head bartender Griffin Elliott, Sepia, Chicago. Yield: 1 serving.
1½ oz. Aylesbury Duck Vodka
1 oz. rhubarb grapefruit syrup
1 oz. lemon juice
2 dashes Fee Brothers Rhubarb Bitters
to top, club soda
Garnish with a mint sprig and serve in a Collins glass.
0 comments
Hide comments