About this Cocktail
Winter Citrus and the love of Homemade Blackberry Jam inspire this early winter cocktail. Original cocktail by Mike Di Tota
1 1/2oz Grapefruit-Infused Tequila
1/2oz Lapsang Souchong Tea-Infused Sweet Vermouth
3/4oz Tarragon-Blackberry Jam Syrup
1/2oz Lemon Juice
2 dashes House Clementine Bitters
2 dashes Angostura Bitters
Garnish- Tarragon Sprig
Add all ingredients to a mixing can, strain into an ice filled rocks glass. Garnish with a Tarragon Sprig.
Grapefruit-Infused Tequila: Infuse Twists from 1 Grapefruit in 1 Bottle of Tequila for 3-6 days. Strain.
Lapsang Souchong Tea-Infused Sweet Vermouth: Infuse 2Tbsp of Tea in 1 Bottle of Sweet Vermouth for 3days. Strain.
Tarragon-Blackberry Jam Syrup- Warm Jam with Simple Syrup to a boil (stirring to break down Jam), remove from heat and add a handful of tarragon leaves. Let steep for an hour. Store.
House Clementine Bitters- I use a classic citrus recipe for our bitters.
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