THE CLAMBER

June 8, 2015 at 9:43 pm

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Recipe by Michael Liberatore

INGREDIENTS:

1 1/2 oz. VEEV

1/4 oz. Yuzu Juice

1/4 oz. Giffard Orgeat

1/4 oz. Sherry

2 Dashes Angostura Orange Bitters

Top with Wyder’s Dry Raspberry Cider

PREPARATION:

Combine all ingredients into Boston tin.

Add ice and shake.

Strain over ice into a collins glass.

Top with Dry cider.

Slap mint spring to garnish.

GARNISH:

Mint Sprig

GLASSWARE:

Collins

INSPIRATION:

With berry acai being a tropical sweet; Yuzu juice is a great compliment to the spirit, as it has orange Mandarin overtones. The sherry adds a little more depth and brings out the almond in the orgeat. I want to have the range of taste: the dry, sweet, and bitter to put you on the ground looking up at the Acai palm. That allure of the palm bringing you up and to taste your surroundings once you reach the berries that reside in the hear of the palm.

The name of the cocktail is the literal version of my idea behind the cocktail: To move/climb up.

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