RED LINE TO RIO

May 6, 2015 at 12:27 am

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Recipe by Danielle Perez

INGREDIENTS:

2 oz. Blackberry Jacked VEEV

1/2 oz. Fresh Lime Juice

1/2 oz. Luxardo Sangue Morlacco Cherry

1/4 oz. Gaffard Crème de Violette

Mint

PREPARATION:

To jack VEEV place one bottle of VEEV with 2 bags of frozen blackberry let sit for 36 hours in fridge. Build all measured ingredients and shaker tin. Shake, strain in to coup glass

GARNISH:

Mint

GLASSWARE:

Coup

INSPIRATION:

I love a good Aviation and wanted to make a modern day aviation with a twist. Also, making it approachable for your pomegranate martini lovers. “Red line to Rio” is refreshing, slightly tart with a smooth floral finish.

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