Winnipeg Free Press - PRINT EDITION
Posted: 02/16/2013 1:00 AM | Comments: 0
3/4 ounce mezcal, preferably Del Maguey
3/4 ounce gin, preferably Hendrick's
3/4 ounce aquavit, preferably Krogstad
3/4 ounce mandarin vodka, preferably Hangar One
3/4 ounce Jamaican rum, preferably Smith and Cross
3/4 ounce fresh lemon juice
3/4 ounce agave syrup (1:1 ratio of water to agave)
1 to 2 ounces of fresh blood orange juice
Dehydrated tangerine peel, for garnish
In a large pint glass, combine the mezcal, gin, aquavit, vodka, rum, lemon juice and agave syrup. Stir together and add ice. Top off with the blood orange juice and garnish with the tangerine peel.
-- Los Angeles Times
Republished from the Winnipeg Free Press print edition February 16, 2013 ??65532
Have you found an error, or know of something we’ve missed in one of our stories? Please use the form below and let us know.
Having problems with the form?Contact Us Directly
More than pie — oh my!
Painted Rock on a roll with Bordeaux-style wines
No time to cook? Maybe cyber sous chef can help
Bistro's expanded menu gives francophiles more to love
Ebola escalation could trigger major food crisis
French fries contained needles: RCMP
EPA approves new weed killer for engineered crops
Ottolenghi has 'Plenty More' to say on vegetables
Attention! Allergy alert! This ain't peanut butter!
Go For the Food: Pizza in Springfield, Missouri
Ebola and food security topic at World Food Prize
Animal rights group urges updated regulations
UN agency: Ebola cuts food in Sierra Leone