Massimo Bond
Ingredients
- 4 sage leaves
- 2 ounces olive oil gin
- 0.3 ounce Mancino secco vermouth or Martini extra dry Italian vermouth
- 3 drops pink Himalayan salt solution
- Garnish: Taggiasca olive, skewered
- 3 sage leaves
Method
Add the sage leaves into a mixing glass and crush very gently with a muddler. Add the olive oil gin, vermouth, salt solution and ice, and stir until well-chilled. Strain into a chilled coupe glass. Garnish with a skewered Taggiasca olive and 3 sage leaves.