Pebble whip the ingredients(shake with 4-5 small ice pebbles)and pour into a frozen double rocks glass with crushed ice. Shimmy, top with crushed ice and garnish, if using.
Recipes and photography taken from ‘The Madrusan Cocktail Companion’ by Michael Madrusan and Zara Madrusan. Photography by Mark Roper (Murdoch Books, £35)
