This tasty, spilt-base cocktail—presumably named for the mischievous ghost—hails from the folks at Vaso rooftop lounge in Dublin, OH.
Betelgeuse
Ingredients
- 1 oz. Empress gin
- ½ oz. Islay Scotch Ardbed
- ½ oz. Cherry Herring
- ¼ oz. Allspice Dram
- ¾ oz. Lemon juice
- ½ oz. Demerara syrup
- ½ oz. Pomegranate Grenadine
- Pinch of ground nutmeg
Instructions
- Build all ingredients into shaking tin except nutmeg.
- Shake and double strain into chilled coupe glass.
- Garnish with grated nutmeg and spooky seasonings.
Notes
Bartender Dalton Hatfield of Vaso in Dublin, OH, created this recipe.
