"Black Dragon" from the Pink Adobe's Dragon Room, Taos (via the Wall St. Journal, home of many great cocktail recipes)
1 1/2 oz tequila
3/4 oz Cointreau
1/2 oz fresh lime juice (NOT Rose's Lime Juice, fresh squeezed!!)
1 oz simple syrup
1/2 oz creme de cassis
Shake all but the cassis with ice and strain into a salt-rimmed highball glass with ice. Float the cassis on top and let it sink without stirring.
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