Prior to mixing this cocktail, take equal parts of raw cane sugar and graham cracker crumbs and mix them together on a small plate. In a separate saucer, take a little Monin Gingerbread Syrup and use that to wet the rim of the martini glass. Next, dip the rim into your sugar and graham cracker mix so that the rim is evenly coated. Finally, shake the Boru Orange and 1 of Monin with ice and strain.
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