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Gin and Tini


RECIPE BY JUSTIN JONES, CERTIFIED SOMMELIER, BEVERAGE MANAGER, DEL FRISCO’S DOUBLE EAGLE STEAKHOUSE
Photograph by Kyle Ripley, Haigwood Studios

Yield: 1 drink2 ounces Uncle Val’s Botanical Gin
1 ounce Aperol
1 ounce Jack Rudy Tonic Concentrate
2 dashes Angostura Orange Bitters
1 orange peel for garnish
​
In a shaker, combine all ingredients with ice and shake until combined and cold. Strain into a coupe-style martini glass. Garnish with an expressed orange peel.
Picture
DEL FRISCO’S DOUBLE EAGLE STEAKHOUSE
236 Perimeter Center Parkway, Dunwoody
770/274-0309
delfriscos.com

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