Brunch on 23rd - Tipsy Bartender

Brunch on 23rd

The Brunch On 23rd Cocktail, made by mixologist Tiana, is a masterful little concoction.

Category
Flavor
Strength
mixology
cherry
medium

Up Next: Ingredients

Ingredients

Up Next: Directions

Directions

  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.

*Created by IG: @tianasaurus_wr3cks

Skills & Techniques

Learn the bartending skills you need to make this drink in our online mixology course, Tipsy Exclusive

Liquor 101
24:51
Bar Tools, Lingo & Glasses
8:03
Clear Ice (...And Why It Matters!)
9:20
How & When to Shake
5:00
Let's Get Muddling
3:42
Sweet & Sour, Simple Syrup & Other Sweeteners
6:31
Presentation: The Garnish
11:39

Tools & Glasses

Champagne Flute

Basic Bar Tools

More about the Brunch on 23rd

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.

Alcohols:Champagne Vodka

Mixers:Bitters Cucumber Lemon Juice Raspberry Simple Syrup

Category:Cocktail Mixology

Flavor:Cherry Lemon Raspberry Sweet

Color:Pink

Strength:Medium

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