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Mobile Bartending and Liquid Catering

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Fruit Pastille



  • 1 msr gin 
  • 1/2 msr dry vermouth 
  • 3 dashes Blue Curacao liqueur 
  • 3 dashes grenadine syrup 
  • fill with orange juice 
  • ice cubes

Place ice cubes into the glass. Pour over measure of gin, followed by the dry vermouth. Fill to desired level with orange juice. Gently pour in dashes of blue curacao so that about 2/3 of the orange turns green. Pour the dashes of grenadine to turn bottom of the drink red. Serve with a straw.