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Moroccan Rosh Hashanah Lamb with Prunes, Apricots & Honey - Recipe by Ellie Bouhadana
In this dish, known as mrouzia in Morocco, lamb is browned and cooked slowly with sautéed onions,...
40 ml Gin
100 ml Cinotto
Stir the ingredients with plenty of ice in a highball glass. Garnish with a wedge of blood orange, or a normal orange if you can’t be bothered.
Credits: The Curious Bartender's Gin Palace by Tristan Stephenson, published by Hardie Grant
Photo Credits: The Curious Bartender's Gin Palace by Tristan Stephenson, published by Hardie Grant