Head bartender Brian Miller developed this cocktail for Death & Co. in New York City.
2 oz. Flor de Caña 7 Year Old Grand Reserve¾ oz. demerara syrup¾ oz. Rainwater Madeira2 dashes Fees Brothers Whiskey Barrel-Aged Bitters1 whole eggGrated cinnamon for garnish
Dry shake, shake with ice and strain into a fizz glass without ice. Garnish with grated cinnamon.
by: The Staff
Head bartender Brian Miller developed this cocktail for Death & Co. in New York City.
2 oz. Flor de Caña 7 Year Old Grand Reserve
¾ oz. demerara syrup
¾ oz. Rainwater Madeira
2 dashes Fees Brothers Whiskey Barrel-Aged Bitters
1 whole egg
Grated cinnamon for garnish
Dry shake, shake with ice and strain into a fizz glass without ice. Garnish with grated cinnamon.
Last modified: 06/16/2009
