Our winter menu is getting it's final touches, and will be live as of January 16th! We are so excited for the change in season, and flavors on our food and cocktail menu that we just HAD to share a recipe with you; just in time for your Christmas and New Years celebrations!!
'Coast to Coast' is one of Matt's latest creations; a perfect blend of spice and sweet, creamy yet tart and refreshing.. It's sure to be a total hit at your holiday gathering!
Ingredients (per cocktail);
- 2 oz Havana Club Anejo Rum
- .75 oz Somrus Indian Cream Liqueur
- .75 oz pineapple juice
- .5 oz lime juice
- 2 dash of black walnut bitters (Fee Brothers makes a great one!)
- 1 bar spoon (a teaspoon can be used in place) of house moroccan honey (substitute regular honey)
- sprig of fresh mint
- sliced/crushed almonds
- slice/wedge of lime
Mix all ingredients (not garnish) in a shaker over ice, shake vigourously.. (Matt style!), and pour into a rocks glass over ice. Garnish, serve, and ENJOY!!!
all photography by Jennifer Marcuson for Cure Restaurant and Bar, 2016