GASPACHO PANDOR

tasting time :before-dinner

30 ml of Pandor (40° or 60°) - ½ large cucumber slice
3 small slices of red pepper - 20 ml of tomato juice
15 ml of freshly squeezed lemon juice - 2 basil leaves
A pinch of salt - A pinch of pepper
3 drops of Tabasco - 1 olive as garnish

Inside a shaker, muddle the cucumber, the red pepper and the basil. Pour in the tomato juice and the squeezed lemon. Add the salt, the pepper, the Tabasco and the Pandor of your choice. Shake vigorously and double strain whilst pouring into a shooter glass. Garnish with a green olive.