Celebrate Cherry Blossom season at Blue Duck Tavern. Hopefully next Tuesday will be our last snow and then DC can get ready to welcome the infamous blossoms. Aside from this tasty cocktail, Blue Duck Tavern recently appointed Daniel John Singhofen as the new chef de cuisine. He's brought some new twists to the menu that are sure to ignite your taste buds. Stop in soon for delicious food and drink.
2 oz cherry infused rye
1 oz lemon juice
Half an ounce carpano antica
Three-fourths ounce simple syrup
3 to 4 dash cherry bitters
Cherry and flamed orange peel for garnish
2 oz Cherry Rye, 1 oz lemon juice, 0.5 oz Carpano Antica vermouth and 2 good dashes of cherry bitters are shaken, then strained over crushed ice in a tall Collins glass. It’s garnished with an amarema cherry and an orange peel.
To make the cherry rye, they infuse Bulleit Rye whiskey with a mix of brandied and amarema cherries.
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