From: Mixologist Matt Tobey, District American Kitchen and Wine Bar, Phoenix. Yield: 1 drink. 2 oz. Copper City Bourbon ½ oz. blood orange bitters ½ oz. Thatcher Elderflower Liqueur ½ oz. house-made brandied Bing cherry syrup as needed for garnish, lemon rind as needed for garnish, brandied cherry Combine bourbon, elderflower liqueur and cherry syrup. Finish by adding blood orange bitters and pour drink over Angostura flavored ice. Garnish with lemon rind and ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.