Name: Morado
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 35 ml Gin; 12.5 ml Cream sherry (medium/sweet); 12.5 ml Crème de mûre (blackberry); 5 ml Coffee liqueur; 2 Peychaud's / Creole bitters

Serve in a

Nick & Nora glass

Photographed in a

Libbey Speakeasy Nick & Nora 4.75oz

Garnish:

Lime zest twist (discarded)

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/6 fl oz	Rutte Dry Gin
5/12 fl oz	Cream sherry (medium/sweet)
5/12 fl oz	Giffard Creme de Mure
1/6 fl oz	Coffee liqueur
2 dash	Peychaud's or other Creole-style bitters
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Rutte Dry Gin, 70cl

£ 33.95 £ 1.7 per cocktail, makes 20 Peychaud's Aromatic Bitters, 8cl

£ 8.45 £ 0.42 per cocktail, makes 20

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Gin-laced rich PX raisiny sherry, blackberry and coffee combine in this bite-sized after-dinner cocktail.

History:

Adapted from a 2019 recipe by Andre Tarantino. His original spec: 35ml Gin Hendriks Orbium, 15ml Lustau East India Sherry, 15ml Créme de Mûre Sauvage Chartreuse, 5ml Borghetti Coffee Liqueur and 2 dashes Peychaud bitters.