This bacanora-based cocktail by Jiayu Liu, bar supervisor at Cassia in Los Angeles, will transport you to sunny Mexico and a blooming Southern California poppy area in early spring.
The Suncup
Components
- 1 ½ oz. Kilinga Silvestre bacanora
- ½ oz. Apologue saffron liqueur
- ½ oz. Forthave Marseille amaro
- ½ oz. Greenbar Grand Poppy amaro
- ½ oz. Agave
- ¾ oz. Lime juice
Directions
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Add all elements right into a shaker tin crammed with ice.
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Pour right into a rocks glass crammed with contemporary ice.
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Garnish with a nasturtium leaf.
Notes
Jiayu Liu, bar supervisor at Cassia in Los Angeles, created this recipe.
The submit The Solar Cup first appeared on Cheers.
