Escopeteros

Escopeteros

By Samet Ali,
Oriole, Subterranean cocktail bar in London, England

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Escopeteros

Glass: Nick & Nora
Garnish: Parmesan chips, balsamic reduction, micro herbs
Method: STIR all ingredients with ice and strain into chilled glass.

  • 40ml Ron Santiago de Cuba Extra Añejo 11 Year Old
  • 22.5 ml Lacto Grapefruit liqueur
  • 5 ml Fino sherry
  • 10 ml Fig leaf cordial
  • 5 ml Lime juice (freshly squeezed)

The creator says: "Savoury and smoky with nutty aftertaste and dried fruit finish."

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