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MARYUM’S GRASS SKIRT

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Rum and rye play nicely with rosehip liqueur and pineapple juice in this drink from Atwood Restaurant in Chicago.

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Ingredients

  • Garnish:
  • 1 ⁄2 oz Caña Brava Rum
  • 1 oz Rittenhouse rye
  • 1 ⁄2 oz Koval Rosehip Liqueur
  • 1 oz Fresh pineapple juice
  • 2 dashes Peychaud’s bitters
  • 1 ⁄4 oz Juice from brandied cherries
  • 2 Mint Leaves
  • Mint sprig
  • Glass: Coupe

Details

Preparation

Step 1

Add all ingredients to a shaker and fill with ice.

Shake, and strain into a coupe glass.

Garnish with mint sprig.

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