Ben Poremba Fine Catering and Salume Beddu’s Ben Poremba // April 1, 2009
Ingredients
Anise liqueur (arak, ouzo, Pernod or other pastis, sambuca)
Freshly squeezed grapefruit juice
Fresh mint leaves for garnish
Preparation
• Combine 1 part liqueur to 2 parts juice.
• Serve over ice and garnish with ample mint.