This bacanora-based cocktail by Jiayu Liu, bar manager at Cassia in Los Angeles, will transport you to sunny Mexico and a blooming Southern California poppy field in early spring.
The Suncup
Ingredients
- 1 ½ oz. Kilinga Silvestre bacanora
- ½ oz. Apologue saffron liqueur
- ½ oz. Forthave Marseille amaro
- ½ oz. Greenbar Grand Poppy amaro
- ½ oz. Agave
- ¾ oz. Lime juice
Instructions
- Add all ingredients into a shaker tin filled with ice.
- Pour into a rocks glass filled with fresh ice.
- Garnish with a nasturtium leaf.
Notes
Jiayu Liu, bar manager at Cassia in Los Angeles, created this recipe.
