Earlier this year, we launched a range of tiny cocktails in collaboration with drinks writer Tyler Zielinski to reimagine Italian classics in miniature form, all designed to serve as light, pre-dinner tipples. This one’s suitably red, to go with the festive season.
Tiny fragolino
15ml red vermouth – we use Karminia
7½ml strawberry liqueur – we use Bepi Tosolini’s Fragola
Cherry kombucha, to top – we use You + I’s black cherry one, but any cherry kombucha will do
Measure the vermouth and liqueur into a shaker, add ice and stir gently to combine. Strain into a small highball glass, pour in the kombucha to taste, and serve.
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Matteo Pesce, head of beverage, with Tyler Zielinski for Bar Lina, London and Manchester
