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The #2

1 drink

Jonathan Pogash, The Cocktail Guru

2 oz. Temple Bar Irish whiskey
3/4 oz. The Perfect Purée Blackberry Puree, thawed
1/2 oz. The Perfect Purée Coconut Puree, thawed
3/4 oz. POM juice
1/2 oz. fresh lime juice
1/4 oz. almond syrup
2 dashes Chinese bitters
Method:
Shake well with ice and strain over ice into highball glass. Garnish with a edible flower.