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½ part Maker’s Mark Bourbon

¼ part DeKuyper Triple Sec

¼ part Fresh Fruit Mint Infusion

1 dash Bourbon Bitters

3 Mint Leaves

4 parts Champagne

Raspberries and Blackberries

Place Maker’s Mark, Triple Sec, and bitters in a cocktail shaker filled with ice, shake well, strain into a champagne flute. In a separate glass muddle fresh raspberry, mint leaves, and a dash of bitters. Place the mint puree into the chilled champagne flute with the bourbon mixture.  Add the champagne and garnish with a fresh Blackberry, a sprig of mint, and a zest of orange rind.

½ part Maker’s Mark Bourbon
¼ part DeKuyper Triple Sec
¼ part Fresh Fruit Mint Infusion
1 dash Bourbon Bitters
3 Mint Leaves
4 parts Champagne
Raspberries and Blackberries

Place Maker’s Mark, Triple Sec, and bitters in a cocktail shaker filled with ice, shake well, strain into a champagne flute. In a separate glass muddle fresh raspberry, mint leaves, and a dash of bitters. Place the mint puree into the chilled champagne flute with the bourbon mixture.  Add the champagne and garnish with a fresh Blackberry, a sprig of mint, and a zest of orange rind.

Created by James Hewes Round Robin Bar/Willard (Washington, DC) for Capitol File’s White House Correspondents’ Association After Party

 

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