Ingredients:
2 oz. Caorunn Scottish Gin
3/4 oz. your favorite sweet vermouth (Matt recommends Carpano Antica)
3/4 oz. Aperol
3 drops Bittermens Hopped Grapefruit Bitters
Pinch of salt
Small handful of pebbled ice
Directions:
Add everything to a blender and blend until all is incorporated. Pour into double rocks glass. Garnish with one swath each of orange and grapefruit in the shape of an “X” in honor of Scotland’s flag.
Created by Matt Friedlander, Sweetwater Social, New York City
