Brando Mystique
INGREDIENTS:
- 45ml of Nikka Coffey Grain
Whisky infused with a
tablespoon of saffron (for two
hours) - 45ml of grilled pineapple juice
- 22,5ml of Campari
- 15ml of fresh lime juice
- 15ml honey syrup
Put all the ingredients in a shaker
Shake, strain over one big ice cube
Pour in a glass type ‘double old fashioned’
Garnish with a slice of pineapple with a pinch of fresh saffron