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Brave Margot

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A shaken, bittersweet highball with Campari and Cruzan Blackstrap, lime juice, pineapple syrup and Velvet Falernum, sharpened by a dash of absinthe and a few drops of Fernet Branca. From Bar Marilou in New Orleans.

Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Bitter
Herbal
Sour
Tropical

Ingredients

Servings:
1
Your bar: 0/7
Pineapple Syrup
15 ml
Cruzan Blackstrap
23 ml
Campari
30 ml
Lime Juice
23 ml
Absinthe
1 dash
Fernet Branca
6 drops
As Garnish
Velvet Falernum
8 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Combine ingredients with ice and shake well.
  2. Strain the mixture into a Collins glass filled with crushed ice.
  3. Top off with a spritz of Fernet Branca using 6 drops.
  4. Add edible flowers as garnish along with a cherry.

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