from Chef Ryan Pera + Morgan Weber of Coltivare Pizza & Garden in Houston
Photo by Julie Soefer
Photo by: James Smith

recipe heading-plus-icon

yields

1 cocktail

    ingredients
  • 1 ½ ounces bonded bourbon
  • ¾ ounce Amara Ramazzoti
  • ¾ lemon juice
  • ¼ ounce sorghum vinegar
  • ¼ ounce simple syrup
  • 3 dashes sassafras bitters
  • 2 Luxardo cherries for garnish
steps

Combine all ingredients in shaker. Fill with ice and shake until well-chilled. Double strain into a coupe glass. Serve up garnished with cherries.

  • from Chef Ryan Pera and Morgan Weber of Coltivare in Houston, TX

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