Garnish:
Smoked almonds
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 1/2 fl oz | Del Maguey VIDA mezcal |
| 1 fl oz | Disaronno amaretto |
| 1 fl oz | Coconut rum (35-40% alc./vol.) |
| 8 drop | Bob's Abbotts Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Smoky almond and delicate coconut combine in this elegant after-dinner sipper.
History:
Adapted from a recipe created in 2019 by Sean Lisik.
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