Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

No Tan Lines

Glassware: Chilled Tulip Glass

  • 0.5 oz yuzu
  • 0.5 oz honey syrup
  • 0.25 oz Giffard Frombois
  • 0.75 oz Italicus Rosolio di Bergamotto liqueur
  • 1 1/2 oz Maker’s Mark

Build in tin. Short shake. Strain into a chilled tulip glass. Top with fresh tonic to just over half glass top with fresh. Place the dehydrated lemon wheel on top of ice before placing sage give it a gentle smack to release the oils and aromatics, place sage and straw together behind the dehydrated lemon wheel.

Honey syrup
  • 3 cups honey
  • 1 cup water

Measure honey and water separately. Warm honey (makes less viscous)
Combine. Mix thoroughly. Bottle and store. Thaw before use.

Garnish: Dehydrated lemon wheel/ sage bouquet

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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