- 3/4 ounce genever, preferably Bols
- 3/4 ounce French blanc vermouth, such as Dolin
- 3/4 ounce pisco
- 1/4 ounce white crème de menthe
- 14 drops of Bittermens orange cream citrate
- Dash of Angostura bitters
How to make this recipe
In a mixing glass, combine the genever, vermouth, pisco, crème de menthe, orange cream citrate and bitters. Fill the glass with ice and stir well. Strain into a chilled coupe.