18 October 2015

From the bartender’s corner – Maybelle Punch

Picked the recipe from a fall cocktail ideas in Food and Wine magazine.

Pernod Absynthe (just rinse the flute and throw the excess; it is terribly strong), ginger syrup, orange juice, mint leaves, Peychaud Bitters, Cognac and then topped off with ginger beer…

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Posted October 18, 2015 by Rajib Roy in category "Cocktails

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