ORGANICS Minty Blackberry 2 sprigs of mint 4 cl non-alcoholic vermouth 3 cl non-alcoholic Campari 1.5 cl white Penja pepper cordial 2 cl fresh lemon juice mint or lemon zest
- 1
Place the mint stems in a tall highball glass and gently muddle them so that the essential oils are released without dissolving any bitter substances. - 2
Fill the glass with ice cubes. - 3
Pour non-alcoholic vermouth, non-alcoholic Campari, pepper cordial and lemon juice directly into the glass and stir gently. - 4
Top up with well-chilled Minty Blackberry and gently fold it in. - 5
Garnish with mint or lemon zest.
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