Follow the recipe below to recreate The Tippling House’s cocktail Dionysus at home.
- 30ml Amontillado Sherry
- 15ml Discarded Cascara Vermouth
- 15ml Amaro Montenegro
- 1 bar spoon date molasses
- 2 dashes plum bitters
Stir over ice and strain into a chilled wine glass which has been painted and dusted with raspberry, lavender and coconut powder.