Mello Yello

Recipe:
20 ml Elephant Sloe Gin
20 ml Genever
50 ml Lemon juice
20 ml Simple syrup (1:1)
Quince foam
Pernod Spray

Making of:
Method: Shake vigorously and fine strain.
Glass: Coupette.
Garnish: Optional dried grapefruit wheel.

Created by: Patrick & Joakim Dahse & Robin Rosenberg at Restaurang Mello Yello