La Jefa

COCKTAIL

Apr 20

Rum, Dry Vermouth, Elderflower, Bitters, Lemon

Bartender Baylee Hopings of Carmel | Atlanta
Yield: 1 cocktail

INGREDIENTS

1½ ounces Santa Teresa 1796 Solera rum
1½ ounces Dolin Blanc Vermouth de Chambery
½ ounce St-Germain elderflower liqueur
1 dash Bittermens Burlesque Bitters
Lemon peel
Edible flower

METHOD

In a mixing glass with ice, combine rum, vermouth, liqueur, and bitters. Stir and strain into a chilled Nick & Nora. Express a lemon peel over top. Garnish with your favorite edible flower.

Similar Recipes

Birding on Holiday

Bianco Vermouth, Rum, Grenadine, Super Lime, Fernet Branca, Lovage Tincture | Bartender Tom Mahne of The Lexington

Pear Butterscotch

Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company

Tiki Noir

Cascara-Infused Rum, Grapefruit, Amaro Sfumato, Black Sesame Syrup, Lime, Cassis, Candied Cascara | Bartender Gianna Johns of Baby Gee

Sacrifice to the Gods

Plantation Rum, Averna, Coffee Syrup, Ginger Syrup, Lime Juice, Tonic Water, Mint | Bartender Harry Jamison of a.kitchen+bar

Summer Samurai

Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel

Jungle Bird Punch

Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl