Based on the recipe by Raffaello Dante – 2008 – source Difford’s Guide, where I simply replaced the fresh kumquats with Fortunella liqueur
- 1,5 cl Fortunella
- 4 cl Grappa Piave Barricata
- 3 cl Elderflower Liqueur by Edinburgh Distillery
- float of Merlot de Novi 2019 IGP D’Oc
