The Sun Cup

This bacanora-based cocktail by Jiayu Liu, bar manager at Cassia in Los Angeles, will transport you to sunny Mexico and a blooming Southern California poppy field in early spring.

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The Suncup

Course Drinks

Keyword amaro, bacanora, poppy amaro, saffron liqueur

Ingredients

• 1 ½ oz. Kilinga Silvestre bacanora
• ½ oz. Apologue saffron liqueur
• ½ oz. Forthave Marseille amaro
• ½ oz. Greenbar Grand Poppy amaro
• ½ oz. Agave
• ¾ oz. Lime juice

Instructions

• Add all ingredients into a shaker tin filled with ice.
• Pour into a rocks glass filled with fresh ice.
• Garnish with a nasturtium leaf.

Notes

Jiayu Liu, bar manager at Cassia in Los Angeles, created this recipe.