So this is going back a bit. This was my first cocktail on the menu at Blackbird. We oak aged it for 6 weeks and liked the way it turned out. Naturally the cocktail is delicious when made fresh.
By Matt Grippo
Build, stir, pour, serve in chilled coupe.
Kern Rodriguez, John Cope, Brandon Herring, Rafa García Febles, Peter Bodenheimer
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