BC’s Kitchen's Morning in Baja


Justin Cardwell is a member of USBG St. Louis and general manager at BC’s Kitchen.


Ingredients

1 oz. reposado tequila
1 oz. Dolin blanc vermouth
1 oz. ruby port
¾ oz. lemon juice
½ oz. simple syrup
3 thin strips cucumber, for garnish



Preparation

• Stack the tequila, vermouth, port, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake 15 to 20 seconds, then strain into a rocks glass with ice. Garnish with cucumber strips.



Tags : Cocktails , Tequila