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