Photo by Julie Soefer

recipe heading-plus-icon


one cocktail

  • 1½ ounces Bobby’s Schiedam Dry Gin
  • ½ ounce Clear Creek Pear Brandy
  • ½ ounce Combier Crème de Pamplemousse Rose
  • ½ ounce pomelo juice
  • 2 drops of Bittercube Jamaican Bitters #2
  1. Stir all ingredients together and pour into a collins glass filled with large ice cubes.
  • Recipe by Alba Huerta of Julep in Houston, Texas

Leave a Reply

Be the first to comment.