Je T’aime Moi Non Plus
- 60 ml Corralejo Blanco Tequila
- 30 ml home made red wine cinnamon shrub
- 25 ml fresh lime juice
- 50 ml Thomas Henry Soda Water
Glass: fizz glass | Garnish: candied rosemary twig
Frost glass. Shake all ingredients, except for the soda water, over ice. Strain into frosted glass. Top up with Thomas Henry Soda Water and garnish with candied rosemary twig. Serve without ice.
Red wine cinnamon shrub:
250 ml red wine, 200 ml balsamic vinegar, 550 g white cane sugar, 2 Ceylon cinnamon sticks. Heat sugar, cinnamon sticks, and red wine together until the sugar’s completely dissolved. Remove cinnamon sticks, cool, then add balsamic vinegar.
(by Arrash Ghassemi, Green Door / Schwarze Traube, Berlin, Germany)”