Mixologist Moses Laboy creates delicious summer cocktails for 4th of July weekend.
Hierba buena
Ingredients:
1.5 oz Johnnie Walker Black Label
1 oz Yerba Mate/Mint
3 dashes of Angostura Bitters
3 dashes Peychauds Bitters
Preparation:
1. Add the Johnnie Walker Black Label, yerba mate and Angostura bitters into a julep cup
2. Add crushed ice. Swizzle and add more ice.
3. Top with the dashes of Peychauds Bitters
4. Garnish with a mint sprig
Ideal Serving Glass:
Julep cup
Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol
A la antigua
Ingredients:
1.50 oz Johnnie Walker Black Label
0.50 oz of Maraschino Cherry Liqueur
0.25 oz Simple Syrup
2 dashes Orange Bitters
1 dash Angostura Bitters
Absinthe Rinse
Preparation:
1. Pour a few dashes of absinthe into your rocks glass, swirl to coat the glass and throw out any excess; set aside.
2. Combine all the ingredients into a mixing glass with ice
3. Stir until cold
4. Strain into an absinthe-rinse glass with two-inch ice cube
Ideal Serving Glass:
Rocks Glass
Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol
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