- 3 cl Bombardino Bertagnolli (egg liqueur)
- 2 cl fresh juice of red fruits
- 1 cl K24 Bertagnolli Grappa Riserva - 24-month, wooden-barrel matured
- Fresh herbs
Using the ‘mix and pour’ technique: mix all the ingredients in a mixing-glass without adding ice.
Pour into a chilled low ball glass and decorate with fresh herbs.
Ideal as after-dinner drink.