Bartending Competition

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Michael Cerretani of Bitter Bar in Boulderhas been chosen as the Colorado finalist in Bombay Sapphire’s Search for the Most Inspired Bartender!

Michael shows us how to make a Giliello delle Montagne.


Gioiello delle Montagne

2 oz Bombay Sapphire

1 oz Roasted Palisade Peach/Roasted Grapefruit Puree 

.5 oz lemon juice

.5 oz Date Syrup

4 drops Sapphire Rosemary Tincture

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