Preparation

• Steep 5 tuscan cigars in hot water with ½ kilo of cane sugar. Let it rest from 6 to 8 hours, filter, heaten up and put in the fridge. 
• Once the essence is obtained, pour the Amaro Nonino Quintessentia®, St-Germain and lime in a big cocktail glass.
• Serve with a small tuscan cigar and starred anise.