1 oz Big O Ginger Liquor
1 oz Kronan Swedish Punch
.75 oz Ruby Red Grapefruit
.5 oz Tarragon Simple Syrup (1 quart sugar, 1 quart water, 3 oz tarragon)
2 Drops Lime Juice
1 Dash Burlesque Bitters
Strain into cocktail glass rinsed with pisco
Garnished with lemon peel (zest) which has been soaked in angostura bitters. Enjoy!
This wickedly delicious concoction is the brainchild of Jorge Vazquez who tends the bar at Mission Taco Joint in the renowned Delmar Loop. It’s a time-consuming cocktail if you make it Jorge’s way, because you age the spirits in a small barrel for a couple weeks first, but your tastebuds will tell you that it’s definitely worth the forethought!