Valeira Gorge

2 oz Coconut Water
1 oz Tawny port
1⁄2 oz Blended rum, Banks 5 Island
1 bsp Vanilla syrup
1⁄2 oz Lime juice (plus spent hull)
3 ds Bitters, Angostura (as float)
4 oz Crushed ice
Instructions

Roll between two tins, pour un-strained into a snifter with spent lime shell, top with generous dosage of Angostura.

Cocktail summary
Created by
Nick Dietrich, Cane & Table, New Orleans, LA.
Year
2013
Is an
authentic recipe
Reference

http://barnotes.co/recipes/valeira-gorge?utm_source=Twitter&utm_medium=…

Curator
Not yet rated
Average
3 stars
(3 ratings)
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