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  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Culinary Pioneers
    • Recipes
    • Dessert Delight
    • Clubhouse Cocktails
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • Galleries
    • Events
    • Press / Media
  • BLOG
  • The Club Wine Review
  • Certification
  • Contact
  • Buy Book

nip tuck

4/14/2018

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Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club
Ingredients

  • 1 1/2 Parts Pin High Vodka
  • 1 Part Cappellettti Americano Rosso Apertivo 
  • 1/4 Part Lemon Oleo Saccharum Syrup
  • Splash of Grapefruit Bitters

Preparation


Build in shaker with ice. 

Shake and strain into a hi ball over fresh ice.

Top with Soda Water.

Garnish with candied grapefruit and lemon twists. 

​Enjoy!

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