Rising Sun

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Rising Sun

  • Author: dellcove
  • Yield: 2

Description

We’ve tweaked this delicious mezcal-based cocktail recipe from Toro Bravo restaurant in Oregon and it’s a delightful option for fall: a bit smoky, a bit sweet and just a little tangy tartness. The restaurant uses Maraska maraschino for its almond notes – but it’s tough to find in some areas. So we just opted to use our standard maraschino and add a drop of our Almond extract to get the flavor.


Ingredients

  • 3 oz mescal
  • 2 oz fresh squeezed grapefruit juice
  • 1 oz fresh squeezed lime juice
  • 1 oz maraschino
  • 2 drops Dell Cove Spices’ Almond Extract
  •  lime wedges
  • Dell Cove Spices’ Crabtown Cocktail Salt

Buy Your Crabtown Cocktail Salt Here


Instructions

Take your chilled bar glasses, moisten rim with lime wedges and garnish rim with Dell Cove Spices’ Crabtown Cocktail Salt. Set aside.
In a cocktail shaker filled with ice, add mescal, juices, maraschino and Dell Cove Spices’ Almond Extract. Cover and shake until shaker is well chilled. Strain into glasses and serve immediately.

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