Brunch on 23rd
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Brunch on 23rd

Brunch on 23rd

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

What You'll Need

2 oz. (60ml) Vodka

Vodka

2 oz.

1 oz. (30ml) Simple Syrup

Simple Syrup

1 oz.

1 dash Angostura Bitters

Angostura Bitters

1 dash

½ oz. (15ml) Lemon Juice

Lemon Juice

oz.

3 drops Spiced Cherry Bitters

3 drops Spiced Cherry Bitters

Raspberries

Raspberries

Persian Cucumber

Persian Cucumber

Cracked Black Pepper

Cracked Black Pepper

Garnish: Raspberry, Mint Sprig

Garnish
Raspberry, Mint Sprig

Copy Ingredients

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.

*Created by IG: @tianasaurus_wr3cks

DRINK RESPONSIBLY!

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About This Drink

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.

Gear

Champagne Flute

Basic Bar Tools

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