Bartender's Best
The Spice Melange
A tropical-style cocktail with fall & winter spices. Cricket Club bartender Matt Reeves’ recommendations are in parentheses!
How to make it:
- 1 oz apple brandy (Copper & Kings)
- 1 oz dark rum (Planteray)
- 1 oz fresh lime juice
- 1/3 oz allspice dram (St. Elizabeth)
- 1/3 oz passion fruit liqueur (Chinola)
- 1/3 oz grenadine (pomegranate syrup)
- 2 dashes Angostura bitters
To a shaker with ice, add all ingredients. Shake and dirty dump (no need for a strainer!) into a highball glass.
Garnish with a cinnamon stick, dehydrated citrus wheel, and some freshly ground nutmeg.
