The Intansi-ness

By Julian Klotz


About keeping it simple; a twist on the martinez. More modern to put the gin in the front of the drink. Pink Purslane tastes like beetroot – favourite of mine. Sorrel for added sharpness.

  • Dash of bitters
  • 10ml Apple vinegar Shrub with Pink Purslane and sorrel
  • 20ml Tansy-Angelica root infused cocchi (vermouth)
  • 60ml Botanist

Main herbal ingredient is the tansy. The cocchi is infused with 2 things, heated, the tansy, and angelica for intense bitterness.

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