Brunch on 23rd
The Brunch On 23rd Cocktail, made by mixologist Tiana, is a masterful little concoction.
Categories
Up Next: Ingredients
Ingredients
Up Next: Directions
Directions
- Drop raspberries and cucumber slices in the base of a shaking glass. Muddle well.
- Sprinkle cracked black pepper and add vodka, simple syrup, spiced cherry bitters, and angostura bitters. Shake well.
- 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
24:51
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.
Skills & Techniques
Learn the bartending skills you need to make this drink in our online mixology course, Tipsy Exclusive
