pho fat-washed dry gin
Mancino Secco vermouth
(infused with coriander and bean sprouts)
(50:1 water to MSG)
Stir down the gin and vermouth with ice and strain into a chilled Nick & Nora.
Garnish with a couple drops of Thai basil and green chilli oil.
Mainline that bad boy.
Recipe by Chau Tran, Burrow Bar.