Friday, January 6, 2012

Mexico City Organ Grinder Splash

Recipe by Warren Bobrow; makes 2 drinks

2 shots of Tuthilltown White Whiskey
2 shots Casa Noble Tequila
1 tablespoon of Royal Rose Three Chile Syrup
1 medicine dropper of Bitter End Mexican Mole Bitters
cava, champagne, or sparkling wine

Add whiskey, tequila, and Royal Rose Three Chiles Syrups to a cocktail shaker half full of ice.  Shake.  Strain into 2 coupe glasses, then add exactly five drops of the Bitter End Mexican Mole Bitters into each glass.  Top with a splash of cava. Garnish with a cherry.

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