Il Grosso Rosso
By Simon Robinson, Bartender at
The Twisted Lemon, Brighton

Ingredients
25ml Bolney Rosso Vermouth
15ml Ameretto
10ml Triple Sec Orange Liquor
15ml Orgeat
25ml Lime Juice
2x dash Angostura Aromatic Bitters
Crushed Ice
Garnish: Rosemary Sprig, Cherry, Orange Slice & Rosso

Method
Add vermouth, ameretto, triple sec, orgeat, lime juice, bitters and ice to a Boston cocktail shaker filled a quarter of the way with crushed ice.
Shake together the components.
Pour into an old fashioned glass and top up with crushed ice.
Garnish with a rosemary sprig, cherry, orange slice and a drizzle of vermouth.