21st Century
Saved by 5 People
About this Cocktail
Breaking in the bottle of Giffard Creme de Cacao with this amazing drink by Portland's very own (well as of now) Jim Meehan.
@Timpranillo
Ingredients:
- 2 oz Blanco Tequila
- .75 oz Creme de Cacao
- .75 oz Lemon Juice
- Pernod rinsed coupe
Preparation:
Shake and strain into chilled absinthe rinsed coupe.
No garnish.
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