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La Revolucíon

La Revolucíon

Made with Hiatus Añejo

1.25 oz Hiatus Tequila Anejo
0.75 oz Earl Grey Tea Infused Carpano Antica
0.50 oz Pierre Ferrand Cognac
0.25 oz Slivovitz Plum Brandy
2 Dash Burlesque Bitters
1 Dash Hopped Grapefruit Bitters
1.Stirred 10-15 seconds depending on ice.
2.Earl Grey Infusion: Steep 40 GM of rinsed Earl Grey tea with one bottle of Carpano Antica Formula for 30 minutes.
3.Strain with a chinois and funnel back into Carpano bottle.
4.Label, date and store in the fridge up to 2 months.

Cocktail created by Nicholas Ruiz and Kitty Bernardo.  Photography by Gabi Porter.

I am of legal drinking age

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