Honey Bear on Holiday: A New Take on a Classic Cocktail | Edible Manhattan
Brian Evans tells us about the inspiration behind this drink, his favorite bar programs in New York City, and he gives us the recipe for this one-of-a-kind cocktail.
Ingredients
- 1 oz. Santa Teresa 1796 rum
- 1/2 oz. Amaro Montenegro
- 1/2 oz. Lustau Amontillado sherry
- 1/4 oz. Giffard apricot liqueur
- 1/2 oz. pineapple juice
- 1/2 oz. cumin honey*
- 1/2 oz. lime juice
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