Bearded Dragon

| September 11, 2012

bearded dragonCreated by mixologist Fred Sarkis of
Sable Kitchen & Bar (Chicago, IL)

2 oz Ron Abuelo 12 Year Old
¾ oz Yellow Chartreuse
¼ oz Dolin Dry Vermouth
2 dashes Angostura Bitters
1 small dash tobacco sauce

Stir everything together in a mixing glass filled with ice. Strain into a chilled cocktail glass with half a rim of fresh cracked black pepper and course ground salt. Garnish with a lemon twist.

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