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THE RECIPE
How to make The Cane & The Clove with Mezcal, Demerara Rum, Pedro Ximénez Sherry. See ingredients and step-by-step instructions.
Combine the mezcal, demerara rum, Pedro Ximénez sherry, and falernum in a mixing glass.
Add a few dashes of Angostura bitters.
Fill the mixing glass with ice and stir until well-chilled.
Strain the mixture into a chilled cocktail coupe.
Garnish with a flamed twist of orange peel, allowing the oils to express over the surface of the drink.
KEEP EXPLORING
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