Chocolate Covered Cherry

EBY x @the.sauceress

INGREDIENTS

  • 1.5 oz El Bandido Yankee Reposado
  • .75 oz Sour Cherry Liqueur (I used Ginja)
  • .5 oz White Crème de Cacao (I used Giffard) .25 oz Amaretto
  • 3 dashes Angostura Bitters
  • Fresh Cherries

MAKE IT

Remove pits from 3 fresh cherries. Combine with tequila in cocktail shaker and muddle into a pulp. Fine strain and return liquid to shaker with all other ingredients. Shake with ice until chilled then strain into a cold coupe glass. Serve up or with one small piece of ice. Garnish with chocolate dipped cherry.
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