About this Cocktail
An Algonquin, sub gin, made a bit sweeter and bitter. From our fall menu @millwrightsct.
1.5 oz London Dry Gin
.75 oz Dry Vermouth
.75 oz pineapple juice
Barspoon of brandies cherry redux
Dash of Aromatic Bitters
Combine all ingredients in shaker with ice. Shake, strain into coupe. Garnish with brandied cherry.
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