3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Aperol
1/2 oz Velvet Falernum
1 barspoon Creme de Cassis
Shake with ice and strain into a cocktail glass.
For my second drink at Russell House Tavern last weekend, I asked bartender Aaron Butler about the Hanging Curve. He described it as a riff on one of the drinks in The Art of the Bar, but the recipe left me guessing as to what the initial drink was other than a wandering from the Floridita Daiquiri. Aaron lured me in with the description that it was a dry rum cocktail, and the drink did indeed up to that billing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfjBwOk_Ix8c-BGIlVAPluviyEdZtlmJO2ZXtWdNHspsEdjzKmdT0_PZuNMC1YeBwdArFIuI-C1RBId9Pu5k72Q52sfad-7o3Zx_r4WK4WqwtLrcOvdxwC6DmJZT0Jz5dng2LSfvdK_o/s320/hangingcurve792.jpg)
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