1 1⁄4 oz Gin, Tanqueray (Ten)
1⁄2 oz Pedro Ximénez Sherry (Don Zoilo 12 yr)
1⁄4 oz Byrrh
1⁄4 oz Ancho Reyes chile liqueur
1 twst Lemon peel
Instructions

Stir over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink, then discard.

Cocktail summary
Created by
Felipe Garcia, BlackTail at Pier A, New York, NY
Year
2017
Is an
authentic recipe
Reference

Gaz Regan's daily email

Curator
Not yet rated
Average
3 stars
(4 ratings)
YieldsDrink
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From other users
  • Has a great nose, but the palate falls flat, especially after the incredible nose. — ★★★
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