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Cornucopia (Claphamcocktails)

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A stirred corn whiskey drink softened by dry vermouth and the peachy RinQuinQuin A La Peche. A little cachaça, Angostura bitters and a lemon twist add grassy, spicy and citrus notes; created by Edward @Claphamcocktails.

Neither the year nor the place of origin of the Cornucopia is known for certain. It most likely first appeared in one of the many cocktail bars in Clapham, London.

Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Bitter
Citrus
Herbal
Sour

Ingredients

Servings:
1
Your bar: 0/6
Angostura Bitters
1 dash
RinQuinQuin A La Peche
23 ml
Corn Whiskey, Mellow Corn Mellow Corn
45 ml
Lemon
1 twst
garnish
Cachaça
1 tsp
Dry Vermouth
15 ml
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites

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Instructions

  1. Mix the ingredients by stirring over ice.
  2. Pour the mixture through a strainer into an old-fashioned glass filled with one big ice cube.
  3. Squeeze a strip of lemon peel over the drink to release its oils, then discard it or use it as a garnish.

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