LAW Tonic

By Matildo Nieva, Vanilla Beach Ibiza

Matildo wanted to create a recipe that would give LAW enough space to release its aromas and at the same time follow our penchant for creative ideas. By the way, the name “Vanilla meets LAW” has nothing to do with the ingredients but results from the fact that professional bartender Matildo is the manager of the Vanilla Beach restaurant on Ibiza. So the drink does not contain vanilla … but celery. However, don’t worry, this cocktail even tastes great to people who are scared of celery…  ☺
Level of difficulty – Easy

• 5 cl LAW – The Gin of Ibiza
• 3 cl fresh passion fruit
• 2 cl cane sugar syrup
• 4 cl fresh celery juice
• 1 finger-thick slice of cucumber, quartered

Glass – Tumbler

Garnish – Celery greens

Preparation – Muddle the cucumber pieces in a cocktail shaker, add all other ingredients and shake vigorously with ice. Strain into the glass and garnish.

By Luna von Eisenhart Rothe, the “L” in LAW

When a wonderful friend like Paula (the wife of Dirk, our “D” behind) celebrates a special birthday, you should honour it with a cocktail created especially for her. The idea: Since Paula loves marzipan, this eclectic recipe is inspired by the aroma of the almond delight…
Level of difficulty – Easy to medium

• 3 cl LAW – The Gin of Ibiza
• 1 cl Liquor “43”
• 3 cl vegan Greek plain soy yoghurt (approx. 35 g)
• 2 cl Orgeat
• 4 drops Chocolate Bitters
• 1,5 cl Aguafaba (or other protein)
• 1 small dash rose water

Glass – Small cocktail glass, pre-chilled

Garnish – Grated dark chocolate

Preparation – First, put all the ingredients except the rose water in the shaker WITHOUT ice and shake vigorously for 15-30 seconds. Only now add a few ice cubes and shake again vigorously. Wipe out or swirl out the glass with the dash of rose water and pour the contents of the shaker (without ice) through a bar strainer. Wait a moment until the frothy cap has formed, then grate dark chocolate over it to taste.

Note – Vegan yoghurt makes the composition a little rounder, but normal Greek yoghurt can also be used. In this case, increase the amount of Orgeat to 2.5 cl.

By Michael Matzkeit, Bartender, Freiburg-Germany

With this cocktail, Michael has given expression to his enthusiasm for Ibiza. We love his interpretation of the flower power spirit – and his clever play on words!
Level of difficulty – Easy to medium

• 4 cl LAW – The Gin of Ibiza
• 1 cl pink grapefruit liqueur
• 1 cl violet liqueur
• 4 cl fresh lemon juice
• 2 cl simple syrup
• 3 cl Aguafaba (oder other protein)

Glass – Tumbler, pre-chilled

Garnish – E.g. edible flowers; fig; pimientos de Padrón; …

Preparation – Put all the ingredients in the shaker WITHOUT ice and shake hard for about 30 seconds. Then add a few ice cubes and shake again vigorously. Strain into the pre-chilled glass and wait a moment until the foam has built up. Garnish and… Peace! 🙂

By Luna von Eisenhart Rothe (The „L“ in LAW)

While originally created for Valentine’s Day, this cocktail is far too sexy to be mixed just once a year. Fruity-floral, with a silky texture and not too sweet. A real love potion, in fact…
Level of difficulty – Easy to medium

• 5 cl LAW – The Gin of Ibiza
• 2 cl Chambord Liqueur
• 2 cl fresh lemon juice
• 1 cl rose water
• 1 cl sugar cane syrup
• 3 dashes rhubarb bitters
• 2-3 cl Aguafaba (or other protein)

Glass – Cocktail glass, pre-chilled

Garnish – E.g. rose petals; raspberries; lemon verbena; …

Preparation – First put all the ingredients in the shaker WITHOUT ice and shake vigorously for about 30 seconds. Then add a few ice cubes and shake again energetically. Strain into the pre-chilled glass and wait a moment until the foam has built up. Garnish and … be seduced!

By Luna von Eisenhart Rothe

We don’t want to be self-praising, but this mulled wine makes you happy – honestly! Somehow the tipsy you get from it feels much, much nicer than you get from other mulled wine. This is probably due to the natural ingredients, the fact that no sugar is added, and of course the generous shot of liquid sunshine (= LAW).
But beware, this hot drink goes into your blood at lightning speed, so it’s meant to be enjoyed…. 😉
Level of difficulty – Easy, just requires some preparation time

For the mulled wine basic recipe (approx. 6 servings):

• • 45 cl fruity red wine
  • 55 cl organic apple juice
  • 1 large piece of ginger (6 hefty slices)
  • 2 Ceylon cinnamon sticks
  • 2 Cassia cinnamon sticks
  • 14 cloves
  • Peel of one large organic orange

To serve (per 1 portion):

• • 4-5 cl LAW – The Gin of Ibiza

Glass – Mug with handle, copper or clay cup

Garnish – Slice of orange; cut of apple; …

Preparation – Peel the orange and slice the ginger. Heat all ingredients (except the gin) slowly in a covered pot for about 25 minutes. Caution: Do not boil! Then drain to remove the spices and return the mulled wine to the pot. Keep warm on the lowest heat. Do not add the LAW Gin to the cup until serving time (!) and top up with the mulled wine.

By Luna Von Eisenhart Rothe

… Or rather, “by Siri”, because this cocktail was the result of a digital transmission error, so to speak.
This is how it happened: One day, a friend sent us a short-message he dictated and had his phone convert into written text. This is the message that reached us “…. After a busy day, I will now treat myself with a Lord Honey”. What he had said originally, however, was that he wanted to have “a LAW tonic”…….. 🙂
We thought that was so funny that Luna immediately wanted to create a drink called Lord Honey. Et voilà:
Level of difficulty – Advanced, requires a little dexterity

• • 6,5 cl LAW – The Gin of Ibiza
  • 1 bag Earl Grey tea
  • 2 slices fresh ginger
  • 2 cl fresh lemon juice
  • 1,5 cl honey water (1 part water : 1 part honey)
  • 1,5 cl ginger syrup
  • 4 drops liquid smoke (see below)

Glass – Nick & Nora or cocktail glass, pre-chilled

Garnish – Candied ginger and e.g. a lemon leaf

Preparation – Macerate the tea bag in the gin for 3 minutes (no longer, otherwise it will become bitter!), squeeze only slightly and discard. Now put the ginger slices with the LAW into a shaker and lightly crush it with a bar pestle. Add the remaining ingredients and shake on ice. Strain into the glass (double strain) and garnish.

Note – For the liquid smoke:
Prepare a mixture of liquid smoke concentrate (available e.g. online) and LAW in a proportion of 1:9. That is, add one part liquid smoke to nine parts LAW in a storage bottle. Take 4 drops of this mixture for the cocktail.

Tip – If you don’t have liquid smoke, you can replace it with a careful pinch of “Pimentón de la Vera” (smoked sweet paprika). This gives the recipe an interesting twist…

By Luna von Eisenhart Rothe (The „L“ in LAW)

Cala Benirrás is a famous beach in Ibiza where drummers from all over the world gather to celebrate the sunset with their instruments. Our Benirrás Baby is dedicated to the very special atmosphere that resides there…
Level of difficulty – Easy

• 5 cl LAW – The Gin of Ibiza
• 3 cl pink grapefruit juice, freshly squeezed
• 2 cl lime juice, freshly squeezed
• 1 cl lemon juice, freshly squeezed
• 2 cl white chocolate syrup (e.g. from Monin)
• 4 drops Chocolate Bitters (e.g. Bobs Bitters)
• Soda water

Glass – Highball

Garnish – 1 slice of pink grapefruit; e.g. lemon leaf

Preparation – Give all the ingredients except the soda water a quick shake. Strain into the glass on ice, top up with soda water as desired (approx. 5-10 cl) and garnish.

Note – And because we are all crazy about this cocktail, we have in the meantime created 3 different variants of it: Benirrás Baby, Benirrás Baby “Plush” and Benirrás Baby “Fizz”. Have fun tasting them… 🙂

By Luna von Eisenhart Rothe (The „L“ in LAW)

Cala Benirrás is a famous beach in Ibiza where drummers from all over the world gather to celebrate the sunset with their instruments. Our Benirrás Baby is dedicated to the very special atmosphere that resides there…
Level of difficulty – Easy to medium

• 5 cl LAW – The Gin of Ibiza
• 3 cl pink grapefruit juice, freshly squeezed
• 2 cl lime juice, freshly squeezed
• 1 cl lemon juice, freshly squeezed
• 2 cl white chocolate syrup (e.g. from Monin)
• 4 drops Chocolate Bitters (e.g. Bobs Bitters)
• 2 cl Aguafaba (or other egg-white)

Glass – Small Tumbler, pre-chilled

Garnish – E.g. a sprig of lemon verbena; edible flowers

Preparation – First put all the ingredients in the shaker WITHOUT ice and shake vigorously for 30 seconds. Then add a few ice cubes and shake vigorously for another 30 seconds. Strain into the pre-chilled glass and wait a moment for the foam to form. Garnish and … mmmmmmh!

Note – And because we are all crazy about this cocktail, we have in the meantime created 3 different variations of it: Benirrás Baby, Benirrás Baby “Plush” and Benirrás Baby “Fizz”. Have fun tasting them… 🙂

By Luna von Eisenhart Rothe (The „L“ in LAW)

Cala Benirrás is a famous beach in Ibiza where drummers from all over the world gather to celebrate the sunset with their instruments. Our Benirrás Baby is dedicated to the very special atmosphere that resides there…
Level of difficulty – Easy

• 5 cl LAW – The Gin of Ibiza
• 3 cl pink grapefruit juice, freshly squeezed
• 2 cl lime juice, freshly squeezed
• 1 cl lemon juice, freshly squeezed
• 2 cl white chocolate syrup (e.g. from Monin)
• 4 drops Chocolate Bitters (e.g. Bobs Bitters)
• fresh red peppercorns

Glass – Coupette, pre-chilled

Garnish – 1/4 slice pink grapefruit

Preparation – Stir or shake all ingredients except the pepper for 15 seconds on ice to chill. Strain into the coupette and grind a little red pepper on top. Tip: We only do Single Strain because we value the pulp as a sign of quality. It also underlines the “healthy” character of this drink.

Note – And because we are all crazy about this cocktail, we have in the meantime created 3 different variants of it: Benirrás Baby, Benirrás Baby “Plush” and Benirrás Baby “Fizz”. Have fun tasting them… 🙂

By Luna von Eisenhart Rothe (The „L“ in LAW)

Lavender bushes, lemon groves and almond trees as far as the eye can see – anyone who has ever been to Ibiza knows this feeling of bliss…
Level of difficulty – Easy to medium

• 5 cl LAW – The Gin of Ibiza
• 2 cl Limoncello (but a good one!)
• 2,5 cl lemon juice, freshly squeezed
• 2,5 cl lavender syrup
• 3 cl almond “milk”, unsweetened, without added aroma!
• 2 cl Aguafaba (or egg white)
• 2 dashes Lemon Bitters
• fresh tonka bean

Glass – Cocktail glass, pre-chilled

Garnish – Lavender blossoms, fresh or dried; lemon zest

Preparation – First, put all ingredients except the tonka bean into the shaker WITHOUT ice and shake vigorously for 30 seconds. Then add a few ice cubes and shake hard again for approx. 30 seconds – this gives a nice frothy head. Strain into the cocktail glass and grate some fresh tonka bean over it.

By David Zöllner

When we got to know David, he worked at the Meliá Hotel in Luxembourg. With his open manner, his enthusiasm for LAW and this delicious cocktail, he equally wrapped us around his finger… 🙂
Level of difficulty – Easy to medium

• 5 cl LAW – The Gin of Ibiza
• 4 cl Milk-mint-syrup (homemade)
• 2 cl strong black tea (somewhat cooled down)
• 3 cl fresh lime juice

Glass – Tumbler or goblet

Garnish – Sprig of mint

Preparation – Shake all ingredients vigorously over ice, double-strain (= bar strainer + fine strainer) into a guest glass and garnish.

Note – For the homemade Milk Mint syrup:

Bring 250 ml milk and 250 g sugar to the boil. Then simmer 1 bunch of mint in it for about 1 hour. After cooling, fill into a glass bottle and store in the refrigerator.

By Nadine & Alexander Rohde, winners,
LAW Creative-Challenge Germany 2020

Nadine and Alexander are amateurs at the bar and therefore could hardly believe that they won our Creative Challenge. We did! 🙂
Level of difficulty – Medium

• 5 cl LAW – The Gin of Ibiza
• 2 kumquats
• 3 twigs thyme
• 3 cl lemon juice, freshly squeezed
• 2 cl agave syrup
• Roasted orange-salt for the salt rim

Glass – Coupette

Garnish – Thyme twig, orange zest

Preparation – Prepare the pre-cooled Coupette with an orange-salt rim.
Put the halved kumquats with the thyme twigs in a shaker and mortar vigorously with the pestle. Add the remaining ingredients and ice and shake well. Strain carefully into the prepared Coupette. Garnish with orange zest and a sprig of thyme.

Note – For the roasted orange-salt:

Mix 2 tablespoons of sea salt with the fresh grated zest of half an orange and roast in the oven at 150°C for 10 minutes. Then sift through a fine sieve.

By Robert Kuck, finalist,
LAW Creative-Challenge Germany 2020

Originally submitted by Robert under the name “Mr. Tea”, we were cheeky enough to change the name… Well, maybe not exactly a substitute for your cup of tea in the morning, but otherwise recommendable at almost any time of the day or night… ☺ A tingly-sexy cocktail that tastes like summer.
Level of difficulty – Easy

• 3 cl LAW – The Gin of Ibiza
• 1 cl Italicus
• 1 cl hibiscus (tea) syrup
• 1 cl lemon juice, freshly squeezed
• … fill up with Champagne or Prosecco

Glass – Wine or sparkling-wine glass

Garnish – Rose petals fresh or dried

Preparation – Put LAW, Italicus, syrup and lemon juice into the shaker and shake vigorously on ice. Strain into the glass and top up with ice-cold champagne or prosecco.

Note – For the hibiscus (tea) syrup:

Bring 250ml of water to the boil, add 15 sachets of organic hibiscus tea and leave to infuse for 10 minutes. Remove the sachets, add 400 g of plain sugar, bring to the boil again and stir until the sugar has dissolved.

By Leah Reichel, finalist,
LAW Creative-Challenge Deutschland 2020

Although Leah is not a professional, her creative cocktail to-tal-ly delighted us! 🙂
Level of difficulty – Easy to medium

• 5 cl LAW – The Gin of Ibiza
• 3-4 fresh blackberries
• 1 level teaspoon tamarind paste
• 2 cl tonka syrup (homemade)
• 2 cl lime juice, freshly squeezed
• 1 cl Fino Sherry
• 2 dashes Angostoura Bitters

Glass – Tumbler

Garnish – Fresh mint, flower(s)

Preparation – Muddle LAW, blackberries and tamarind paste with pestle in a shaker. Add remaining ingredients and shake vigorously on ice. Double strain (= bar-sieve + fine sieve) into the tumbler filled with ice cubes. Decorate with the fresh mint and flower.

Note – For the tonka syrup:

Bring to the boil 1 litre of water. Let 1 ground tonka bean simmer in boiling water for about 9-10 minutes. Then dissolve 1kg of sugar in the “tonka water”. Leave to cool and strain. Pour into a glass bottle, close well and store in the refrigerator.

By Martin Cordes, finalist,
LAW Creative-Challenge Deutschland 2020

Martin says:

“To me, LAW Gin is a spirit of contrasts and diversity, it stands for joie de vivre and lifestyle and therefore I have tried to pick up the aromas of the gin and integrate them well. The result is a cocktail with fruity elements, as well as a “green” herbaceous note from the thyme, which was also chosen as a reference to the famous liqueur Hierbas Ibicencas. Salt and olive oil are added to create a complex and varied but round Spanish cocktail”.
Level of difficulty – Easy

• 5 cl LAW – The Gin of Ibiza
• 2 cl dry white vermouth
• 2 cl lemon juice, freshly squeezed
• 2 cl orange syrup
• 2 small twigs thyme
• 1 pinch of sea salt
• A few drops of olive oil

Glass – Coupette

Garnish – Sprig of thyme

Preparation – Shake all ingredients except the olive oil on ice, double strain (= bar-sieve + fine sieve) in the pre-cooled Coupette, top the drink with a few drops of olive oil and garnish with a sprig of thyme.

By Andreas Miklar, finalist,
LAW Creative-Challenge Germany 2020

Andreas says:

“Piña Colada was yesterday! Get out of the mainstream, try something new in the field of gin. The Spaniards love their “La Lechera”, in Germany the “Milchmädchen” has been somewhat forgotten! Let’s put it back in the game.”
Level of difficulty – Easy

• 6 cl LAW – The Gin of ibiza
• 4 cl coconut milk
• 4 cl sweetened condensed milk (Milchmädchen/La Lechera)
• 10 cl passion fruit juice
• 1 tablespoon passion fruit (fresh pulp)
• Crushed ice
• If desired: after straining fill up with 6-8 cl soda water.

Glass – Large wine glass or tumbler

Garnish – Dried orange slice, fresh basil

Preparation – Put all ingredients into the shaker and shake vigorously on ice. Fill the guest glass with crushed ice and strain the contents of the shaker over it. Fill up with soda water if desired and garnish.

By Luna von Eisenhart Rothe (The „L“ in LAW)
& Werner Voglmaier, Bartender, Ibiza/Austria

This drink is a tribute to the famous salt flats of Ibiza, more than 2000 years old, which appear in different shades of pink depending on the sunlight.
Level of difficulty – Easy

• Sea salt for the salt rim
• 4 cl LAW – The Gin of Ibiza
• 2 cl Asbach rosé Aperitif(or pink Vermouth)
• Juice of 1/4 pink grapefruit (3-4 cl), freshly squeezed
• 10 cl ginger beer (we use Thomas Henry)

Glass – Tumbler

Garnish – 2 thin half slices of pink grapefruit

Preparation – Prepare the tumbler with a salt rim (leaving a small bit free – for those who do not like salt) and fill it to half with ice cubes. Now pour LAW, Asbach rosé (or pink Vermouth) and grapefruit juice, fill up with ginger beer and stir carefully. To serve, arrange the two half grapefruit slices in the glass.

By Facundo Grieco, Cocktail Bartender, Ibiza

Facundo was one of the first bartenders to experiment with LAW. His drink is 150% Ibiza – the island on which the most diverse influences are creatively combined …
Level of difficulty – Easy

• 4-5 cl LAW – The Gin of Ibiza
• 1,5 cl Hierbas Ibicencas
• 2 cl ginger syrup
• 2 cl lime juice, freshly squeezed
• 1,5 cl blackberry syrup
• 3,5 cl pineapple juice
• 2 dashes Orange Bitters
• 1 teaspoon honey
• Crushed ice

Glass – Highball or jam jar

Garnish – 1 slice dried orange, 1 sprig thyme, 1 blackberry

Preparation – Put all ingredients including honey into the shaker, fill up with ice and shake well. Fill the guest glass with crushed ice and strain the contents of the shaker over it. Garnish with dried orange, thyme and blackberry.

By Jorge A. Conde, Mixologist, Ibiza/Singapore

The original drink “Last Words” was invented in the USA in 1919. Jorge’s grandmother and her love for Ibiza inspired him to create this variation.
Level of difficulty – Easy

• 2 cl LAW – The Gin of Ibiza
• 2 cl Hierbas Ibicencas
• 2 cl lime juice, freshly squeezed
• 2 cl cherry liqueur
• 1 dash Anís del Mono (aniseed liqueur)

Glass – Coupette or champagne glass, pre-cooled

Garnish – anise greens

Preparation – Put all ingredients in the shaker, fill up with ice and shake. Strain into the pre-cooled guest glass and decorate with a bouquet of anise greens.

By Ricardo Tino Laranjeira (Pelikan Bar), Zurich, Switzerland

Ricardo’s idea for the variation of this party cocktail came from his personal vision of Ibiza: fantastic beaches full of beautiful people, gorgeous sunsets and a breathtaking nightlife…
Level of difficulty – Easy to medium

• 1 cl Noilly Prat Dry Vermouth
• 6 cl LAW – The Gin of Ibiza
• 2 cl Bols Blue Curaçao
• 1 cl Peach Tree Schnapps (or peach liqueur)
• 1 cl lemon juice, freshly squeezed
• 1 small dash soda water

Glass – Martini goblet, pre-cooled

Garnish – Orange zest

Preparation – Fill mixing glass with ice cubes to the half, add vermouth, stir well and strain. Now put all other ingredients into the mixing glass; stir again. Strain into the martini goblet and garnish with orange zest.

By Angel Salazar (Ayanna Ibiza)

Angel’s motivation in creating this cocktail was to combine Far Eastern purity with the fresh sea breeze of Ibiza.
Level of difficulty – Easy

• Sea salt for the salt rim
• 5 cl LAW – The Gin of Ibiza
• 3 cl violet syrup
• 3 cl sake
• 2 cl lime juice, freshly squeezed

Glass – Small Tumbler, well pre-cooled

Garnish – Essential lime oil (from lime zest)

Preparation – Prepare tumbler with half salt rim. Put all ingredients into the shaker, fill up with ice, shake vigorously and strain into the tumbler. Twist a broad lime zest just above the glass to release the essential oils (do not serve the zest).

By Qero Bar, Vienna, Austria

Originally created by the guys at Qero Bar for a gin festival, this delicious LAW drink is now served in Ibiza, too.
Level of difficulty – Easy

• 2 cl LAW – The Gin of Ibiza
• 2 cl Pisco
• 2 cl lime juice, freshly squeezed
• 3 cl passion fruit (fresh pulp)
• 1 dash Angostoura Bitters
• 10 cl ginger ale

Glass – Tumbler

Garnish – 1 passion fruit slice and 1 raspberry

Preparation – Fill all ingredients except the ginger ale on plenty of ice in the glass and mix well with a bar spoon. Top up with ginger ale, give it a quick last stir and garnish.

By Fiorella Tessarini, Mixologist, Ibiza/Florence

At the time when Fiorella created this cocktail for us, she was bar manager at the famous restaurant La Paloma in the heart of Ibiza. We love it for its perfect simplicity and find it divine, not only on hot summer nights – but be careful, the drink is a wolf in sheep’s clothing; it looks a lot more harmless than it is… 🙂
Level of difficulty – Easy

• 5 cl LAW – The Gin of Ibiza
• 2 cl lemon juice, freshly squeezed
• 1 cl cucumber sirup
• 10 cl organic apple juice 

Glass – Large wine glass

Garnish – Lemon slice and apple wedge

Preparation – Fill LAW, lemon juice and cucumber syrup into the shaker and shake vigorously on ice. Strain into the guest glass on (fresh) ice, fill up with apple juice and give it a quick stir. For the garnish, briefly pull both sides of the apple wedge over the lemon peel to prevent it from turning brown. Arrange both on the rim of the glass and serve.

By Raquel Herrera Garcia, Bartender/Infusionista, Ibiza

A grandiose variation of the classic Mojito recipe…
Level of difficulty – Easy to medium

• 14 fresh mint leaves
• 1 teaspoon of white cane sugar
• 1 cucumber slice, quartered
• 5 cl LAW – The Gin of Ibiza
• 3 cl lime juice, freshly squeezed
• 2 cl limoncello
• 4 cl soda water
• Crushed ice

Glass – Highball

Garnish – Fresh mint 

Preparation – Clap the mint between your hands and put it into the glass together with the sugar and cucumber. Mortar gently with the pestle and add LAW, lime juice, limoncello and soda water. Fill up with crushed ice and stir. Garnish with a sprig of fresh mint.

By Angel Salazar (Ayanna Ibiza)

During his presentation of this cocktail Angel really impressed us, he even worked with dry ice – maybe because he is so in love with our LAW… ☺
Level of difficulty – Easy (up to medium, because you have to create the syrup recipe yourself)

• 2 cl ginger liqueur (f.e. “Kings Ginger”)
• 2 cl Dry Curaçao
• 2 cl liqueur Heering (cherry liqueur)
• 3 cl syrup of pineapple, bitter orange and cinnamon (homemade)
• 5 cl LAW – The Gin of Ibiza

Glass – Tumbler or large cocktail coupe

Garnish – Grapefruit zest, dry ice if desired

Preparation – Put all ingredients into the shaker, fill up with ice and shake vigorously. Strain into the pre-cooled guest glass, test the grapefruit zest over the brim and use it for garnish.

By L, A, W & D

Our authentic Ibiza version of the classic martini cocktail: the Hierbas (a typical Ibizan herb liqueur based on aniseed) replaces the vermouth in this recipe.
Level of difficulty – Easy

• 1 cl Hierbas Ibicencas
• 5 cl LAW – The Gin of Ibiza
• 2 Dashes Lemon Bitters

Glass – Small Martini glass, well pre-cooled

Garnish – Lemon zest, 1 green olive to taste

Zubereitung – Pour the LAW, Hierbas and Lemon Bitters into a mixing glass and fill it one third full with ice. Stir vigorously for about 15 seconds, then strain the contents into the guest glass; if desired, add an olive to the glass beforehand. Twist the lemon zest just above the rim of the glass and use it as garnish.