Here’s the recipe:
CLARO CASSIS
1 ½ oz. (45ml) Pineapple Infused Bourbon
2 iz. (60ml) Creme de Cassis (Black Currant Liqueur)
1 oz. (30ml) Red Vermouth
½ oz. (15ml) Lemon Juice
2 drops Bergamot Bitters
1 drop Vanilla Extract
Lemon Oil Mist
6 Blueberries
Garnish: Dehydrated Baby Pineapple/Blueberry Skewer.
PREPARATION
1. Drop blueberries in the base of a shaking glass and muddle.
2. Add ice, liquors, and mixers. Shake well.
3. Strain mix into a serving glass and garnish with a dehydrated pineapple slices/blueberries skewer. Enjoy responsibly!
Created by IG: @BarMaxLA
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