DE PUNTA A PUNTA
Take note of what you’ll need
Ingredients
- The Good Cider Apple top
- 4,5cl of vodka macerated with Padrón peppers
- 1 orange peel twist
- Pedro Ximénez
- Ice cubes and crushed ice
Gadgets
- Brandy glass
- Cocktail shaker
- Knife
- Strainer
- Cocktail atomizer
- Jigger or measuring cup
Let’s get started
Before you start, put the shaker cup in the freezer for at least half an hour and fill the atomizer with Pedro Ximénez. Fill the shaker cup with a couple of ice cubes and place the mixing glass on top. Use the jigger to measure 4,5cl of vodka macerated with Padrón peppers and pour it in the glass. Peel the orange, squeeze it on top of the mixture and add the peel. You can now pour the mixture in the cup with the ice, and let the magic begin! Shake thoroughly between 10 and 15 seconds and strain it in the glass. And now the best part: top with The Good Cider Apple, crushed ice and spray the Pedro Ximénez twice on the cocktail. Marvellous. Shall we toast?
