Brunch On 23rd thumbnail
Loading video...
Play

Brunch On 23rd

Introducing the Brunch On 23rd Cocktail, a fruity and spicy delight concocted by mixologist Tiana, perfect for a midday pick-me-up!

What You'll Need

Vodka
2 oz
Simple syrup
1 oz
Angostura bitters
1 dash
Lemon juice
0.5 oz
Spiced cherry bitters
3 drops
Raspberries
Cucumber
Pepper
Mint

Gear

Champagne Flute
Basic Bar Tools

Preparation

1
Drop raspberries and cucumber slices in the base of a shaking glass
2
Muddle well
3
Sprinkle cracked black pepper
4
Add vodka
5
Add simple syrup
6
Add spiced cherry bitters
7
Add angostura bitters
8
Shake well
9
Strain mix into serving glass over ice
10
Garnish with a raspberry and a mint sprig
11
Sprinkle more black pepper
drink responsibly banner

More About This Drink

The Brunch On 23rd Cocktail, made by mixologist Tiana, is a masterful little concoction. This light, fun, and fruity cocktail combines vodka, simple syrup, angostura bitters, lemon juice, spiced cherry bitters, raspberries, Persian cucumbers, and even some cracked black pepper. Garnish this brunch cocktail with a raspberry and mint sprig for extra tastes of noontime. BRUNCH ON 23RD 2 oz. (60ml) Vodka 1 oz. (30ml) Simple Syrup 1 dash Angostura Bitters 1/2 oz. (15ml) Lemon Juice 3 drops Spiced Cherry Bitters Raspberries Persian Cucumber Cracked Black Pepper Garnish: Raspberry, Mint Sprig PREPARATION 1. Drop raspberries and cucumber slices in the base of a shaking glass. Muddle well. 2. Sprinkle cracked black pepper and add vodka, simple syrup, spiced cherry bitters, and angostura bitters. Shake well. 3. Strain mix into serving glass over ice and garnish with a raspberry and a mint sprig. Sprinkle more black pepper. DRINK RESPONSIBLY! *Created by IG: @tianasaurus_wr3cks

Spring Break Drinks

Drinks By Liquor

Our Channels
Facebook link icon Tiktok link icon Youtube link icon Instagram link icon Twitter link icon