- 2 oz don cuco sotol suave
- ½ oz luxardo
- ½ oz fresh squeezed lemon juice
- chocolate bitters
rinse the inside of the glass with the douglas fir eau de vie. muddle the ginger in the oat whiskey using ½ inch cubes, sieve into shaker with the rest of the ingredients.
here are the two cocktails i created for the Wildflower Craft Cocktail and Twilight Tour at the San Francisco Botanical Garden last week.
garnish with a chunk of candied ginger.
2. wiggy #2
garnish with a small sprig of rosemary.
hey, bay area people, cocktail lovers and botanigeeks; i’ll be creating & serving a couple of cocktails using garden-sourced ingredients at the San Francisco Botanical Garden on April 18th at 7PM. it should be a nice evening so buy your tickets now as they’re selling a very limited number. hope to see you there.