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.

0 Likes
2 Comments
  • Tim Walker
    Meehan switched coasts?
  • Tim Thraves
    Moved here about a year ago. And dann that is a fine cocktail.

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