The Tree House Cocktail from Tales of the Cocktail

 
Image Used with Permission
Ingredients
  • 2/3 ounces Zacapa Rum 23
  • 2/3 ounces Bulleit Bourbon
  • 1/6 ounce Macadamia Nut Infused Orgeat Syrup
  • 2 dashes Mole Bitters

At Tales of the Cocktail, Diageo World Class held their highly anticipated annual Happy Hour at Gallier Hall to celebrate the second year of World Class in the United States. Ricky Gomez, the first ever World Class U.S. Ambassador and Jeff Bell, this year’s U.S. Bartender of the Year and runner-up for the Diageo World Class Global title made cocktails using the Reserve Portfolio (Bulleit Bourbon, Ciroc, Tequila Don Julio, Johnnie Walker, Ketel One, Tanqueray and Zacapa). Jeff and Ricky mixed alongside 31 of the nation's top mixologists including World Class luminaries Steve Olson and Julie Reiner. Each bartender used the Mediterranean-themed Global Final for his/her cocktail recipe inspiration.

Yield: 1 drink, no drink contains more than 0.6 fluid ounces of alcohol

Method:

  1. In cocktail shaker with ice, combine Zacapa Rum 23, Bulleit Bourbon, Macadamia Nut Infused Orgeat Syrup, and 2 dashes Mole Bitters.
  2. Stir contents and strain into a rocks glass filled with ice.

 

 

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