50ml Biggar Gin
60ml Blood Orange Juice (Recipe makes 2)
1 tsp Orange Blossom Water
4 Dashes of Orange Bitters
Mix the above and split equally in 2 champagne flutes.
Top up with Prosecco and garnish with thinly sliced orange and orange peel.
Serve with salted almonds or if you have time, salted almonds biscuits (Almond biscuits are a simple shortcrust pastry recipe)
Designed by David Lapsley, Sommelier Patron at Etive Restaurant in Oban.
