Goldfinger

by Paolo Lilliu of The Dorchester Bar

Ingredients

• 50 ml Tanqueray 10
• 20 ml Noilly Ambre
• 10 ml Galliano
• Bob’s Grapefruit Bitters
• Gold dust

Method

Shake and strain into a coupette glass, garnish with grapefruit strip.

Artwork by Natalie Mascall

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