Chef Jonathan Brooks of Milktooth in Indiana makes this strong and delicious cocktail as a riff on the classic Long Island iced tea.
Slideshow:More Brunch Cocktails
1 1/4 ounces Nardini Amaro
1 ounce St. George NOLA Coffee Liqueur
3/4 ounce orgeat
1/2 ounce Fernet-Branca
1/2 ounce vodka
1/2 ounce mezcal
1/4 ounce rye whiskey
2 dashes of mole bitters
1/2 ounce half-and-half
2 Luxardo cherries, for garnish
How to Make It
Fill a shaker with ice. Add all of the ingredients except the half-and-half and cherries and shake well. Strain into a tall glass filled with crushed ice. Top with the half-and-half, garnish with the cherries and serve.
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