By Dan Lee from the PDT New York 2007
Dry shake then shake with ice and strain into a chilled fizz glass. Top with 1oz club soda. No garnish.
For the strawberry infused cachaca combine 16 oz strawberries (stems removed and quartered) in a nonreactive container and infuse covered for 12 hours at room temperature. Fine strain, bottle and store in the refrigerator.
By creating an account, I accept BarNotes Terms of Service and Privacy Policy
0 Comments