Get out your cocktail shaker and recreate the Perito cocktail by Flavio at Galvin at Windows. Served with a side of jamón and salmon montaditos.


What you need:

50ml Tio Pepe Fino
20ml London No.1 Gin
30ml Fresh grapefruit juice
15ml Lemon syrup
1 celery stalk
Garnish with dehydrated seaweed

How to make:

Muddle the celery stalk with the grapefruit juice, add remaining ingredients, shake well, double strain into a coupe glass, garnish with dehydrated seaweed. Pair with jamón and salmon montaditos.