nip tuck

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!