45ml Dà Mhìle Seaweed Gin
22.5ml dry Vermouth (I used Dolin)
15ml Tio Pepe Sherry
7.5ml Dà Mhìle Orange 33
1 dash Angastoura bitters
Stir with ice and strain into a chilled glass. Garnish with a dried bay leaf, which will give it a nice warming spicy herbal scent as you drink (think bonfire night and burning leaves).