TECHNIQUE:
Direct

ICE:
In cubes

GARNISHING:
Tangerine peel & a sprig of rosemary

GLASS:
Gin & tonic

INGREDIENTS:
50ml of Amázzoni Rio Negro
10ml of Campari
15ml of lemon juice
40ml of tangerine juice
100ml of tonic water

DIRECTIONS:
With a lot of ice in the glass, pour in the Amázzoni Rio Negro, the Campari, the tangerine & lemon juices and stir. Top with tonic water & stir again. Finish off with some tangerine peel and a sprig of rosemary to garnish & scent.