The Plant-Based Cocktail

Sugar cane, Coconut Palms, Apricot and cherry and lemon trees, gingerroot and mint leaves are all involved.


For each cocktail:

1 shot cocoonut rum

1/2 shot fresh lemon juice

3 shots apricot nectar

1 Marischino cherry + a splash of juice

4 shakes ginger bitters

Fresh mint sprig for garnish

      The Recipe

Place several ice cubes in an old-fashioned sized glass.  Add rum, lemon, apricot, cherry and bitters and mix.  Garnish with mint.  Serves 1.



Share |
Copyright © by Robin Benzle. All Rights Reserved