Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

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Glassware: Rocks Glass

  • 1.5oz Maker’s Mark
  • 1.25oz fresh carrot juice
  • .5oz Poblano Liqueur (Ancho Verde)
  • .5oz fresh lemon juice
  • .75oz Rosemary Demerara (1:1)
  • 2-3 dashes of Scrappy’s Celery Bitters

Combine the ingredients into a cocktail shaker with ice and shake for 15-20 seconds. Double strain into a rocks glass with a large ice cube. Express lemon peel over cocktail and discard.

Garnish: Garnish with a rosemary sprig and side serve of a warm shot of citrus soda.

Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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