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THE RECIPE
How to make Bullseye with Japanese Whisky, Bergamot Liqueur, Chili Liqueur. See ingredients and step-by-step instructions.
Chill the cocktail coupe in the freezer before beginning.
Combine the Japanese whisky, bergamot liqueur, Ancho Reyes chile liqueur, orange juice, and cranberry bitters in a shaker.
Add ice to the shaker and shake vigorously until well-chilled.
Strain the mixture into the prepared frozen coupe glass.
KEEP EXPLORING
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KEEP EXPLORING
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