Desert Flor
- Bartender: Kaisas Peguero
- Bar: Dovetail Coffee & Bar, New Orleans, United States
Serve in a
Nick & Nora glassGarnish:
Fresh dill sprig in an orange peel loop
How to make:
Make orange peel “loop” by cutting an oval shape out of a wide orange peel. Make two opposing cuts on the ends of the peel. Loop and twist two connect the two slits together, to create a circle in the middle.
Place on cup. Insert dill sprig into center loop.
| 1 1/2 fl oz | Riablo |
| 3 drop | Kummel liqueur |
| 1 sprig | Fresh dill |
| 1 1/2 fl oz | Lustau Jarana Fino Sherry |
