@thedjangonyc’s award-winning bar director, @maxwellbritten, shared his mixology secrets with us. Here’s how to make today’s #covcocktail, “Cat in the Cellar,” just in time for your own personal happy hour. 🍋
1 oz Dudognon cognac
1 oz Santa Teresa 1796 rum
1 oz Yuzushu
½ oz lemon juice
½ oz Orgeat
1 dash Angostura Bitters
mint sprig
dried lemon (grated)
one> Mix all ingredients together in a shaker, with the exception of the mint sprig and dried lemon.
two> Pour into a pilsner glass full of crushed ice.
three> Garnish with the mint sprig and grated dried lemon. Enjoy!
📷: @weston.wells http://ift.tt/2nNMiEc