Rising Sun
-
Rising Sun
Photographed in a Modern America Cocktail
| 1 1⁄2 oz | Del Maguey Vida Clásico Mezcal |
| 1⁄2 oz | Luxardo Maraschino liqueur |
| 3⁄4 oz | Pink grapefruit juice (freshly squeezed) |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of float dehydrated lime or blood orange slice wheel.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Lovechild of the Mezcal Margarita and the Hemingway Special Daquiri.
History:
My thanks to fellow Discerning Drinker, Erik Smith, for introducing me to this cocktail which is adapted from a recipe created circa 2018 at Toro Bravo restaurant in Portland, Oregon, USA.
Nutrition:
One serving of Rising Sun contains 141 calories
Alcohol content:
- 1.2 standard drinks
- 17.86% alc./vol. (17.86° proof)
- 17.4 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Showing 3 comments for Rising Sun.
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The true version by Kiyoshi Imai is:
Salted rim and add cherry
//
1 maraschino cherry
//
45 ml silver tequila
//
20ml yellow chartreuse
//
15 ml line cordial
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1 bar spoon slow gin
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Add tequila, chartreuse and lime cordial to shaker and once combine appropriately, strain into coupe.. slowly layer the slow gin to infuse into the drink, not as a layer. ENJOY!!!