La Altura
Ingredients
- 2 oz. Singani 63
- 1 oz. Yuzu juice
- ¾ oz. Yuzu syrup
- 1 oz. Paw paw cream
- 4 drops Honeysuckle water
- Top with Topo Chico
Instructions
- Combine ingredients and dry shake.
- Add ice, shake to dilute and combine.
- Strain into a Collins glass, allow to sit.
- Top with Topo Chico.
Notes
Cecelia Crook from Merchant & Trade rooftop bar at Kimpton’s Tyron Park Hotel in Charlotte, NC, created this recipe.