The SoCal Cactus
Ingredients
- 2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
- 3/4 oz. lemon juice
- 3/4 oz. agave syrup (1:1 ratio of water to agave)
- 3 Meiwa Kumquats
- 1 oz. pickling liquid
Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice
Instructions
Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.
Content and Image from theworldsbestever
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