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
½ oz. (15ml) Lemon Juice
3 drops Spiced Cherry Bitters
Cracked Black Pepper
Garnish: Raspberry, Mint Sprig
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.