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40ml Glenmorangie Whisky
20ml Italicus Rosolio di Bergamotto
1 sprig rosemary
1 lemon zest strip
1 Fill a highball glass with ice (ideally large cubes). Add the whisky and Italicus, stir and top with sparkling water. Gently rub the rosemary to release its aromas, then add to the glass, along with the lemon zest.
This recipe was first published in December 2020.