Gin and TiniRECIPE BY JUSTIN JONES, CERTIFIED SOMMELIER, BEVERAGE MANAGER, DEL FRISCO’S DOUBLE EAGLE STEAKHOUSE Photograph by Kyle Ripley, Haigwood Studios Yield: 1 drink2 ounces Uncle Val’s Botanical Gin 1 ounce Aperol 1 ounce Jack Rudy Tonic Concentrate 2 dashes Angostura Orange Bitters 1 orange peel for garnish In a shaker, combine all ingredients with ice and shake until combined and cold. Strain into a coupe-style martini glass. Garnish with an expressed orange peel. |
DEL FRISCO’S DOUBLE EAGLE STEAKHOUSE
236 Perimeter Center Parkway, Dunwoody 770/274-0309 delfriscos.com |
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