 
                            Brunch in Baja
Presented by Trip Cobb
A sweet and modern cocktail to help you escape from the typical brunch fare.
Recipe Ingredients
| 1 oz | Patrón Añejo | 
| .75 oz | Citrónge Orange Liqueur | 
| .75 oz | Heavy cream | 
| .5 oz | Frangelico liqueur | 
| .5 oz | Agave syrup | 
| .5 oz | Egg whites | 
| 2 dashes | Mole bitters | 
| 30 ml | Patrón Añejo | 
| 22.5 ml | Citrónge Orange Liqueur | 
| 22.5 ml | Heavy cream | 
| 15 ml | Frangelico liqueur | 
| 15 ml | Agave syrup | 
| 15 ml | Egg whites | 
| 2 dashes | Mole bitters | 
Unless noted, drinks should be made one at a time.
How to Make
- Combine all ingredients into a cocktail shaker without ice.
- Dry shake (without ice) vigorously to emulsify egg white.
- Add ice and shake to chill.
- Double strain into coupe rimmed with cinnamon and tamarind salt.
Cocktail of the Moment
 
        
        
         
                                                    
                                                 
                                                    
                                                





 
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
         
        
        
        