When fruitgeeks meet bartenders & designers
Bartender with Beartender
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- 50 ml London Dry Gin
- 20 ml BeARTENDER Sea buckthorn
- 20 ml vanilla syrup *
- 60 ml prosecco
*how to make this vanilla syrup? Combine equal parts water and sugar in a saucepan with a few drops of vanilla extract, let simmer until thick.