by Peter Povlsen


  • 50 ml Mataroa Gin
  • 30 ml Fresh organic lemon juice
  • 10 ml Grapefruit liqueur
  • 10 ml Creme de mure
  • 10 ml Maraschino liqueur
  • Dash of Bob's Grapefruit Bitters


Add all ingredients to a shaker and fill with ice then give it a good shake. Double strain into a chilled glass with a rock of ice. Garnish with dehydrated grapefruit and a sprig of rosemary.

Photo & cocktail recipe credit:

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