Symphony in Yellow
Cacao Liqueur 1.5 ounce
Amaro Alpino 0.75 ounce
Lemon Juice 0.5 ounce
Ginger Syrup** 0.25 ounce
Chai Syrup*** 0.25 ounce
Strongwater Amores & Aromatic Bitters 2 dash each
Shake all ingredients with ice, Strain over large cube in Rocks Glass. Garnish with dehydrated lemon.
**Ginger Syrup: 1 C Sugar, 1 Cup Water, 50 Gram grated ginger. Combine all ingredients over medium heat for 15 minutes. Allow to cool, strain solids and retain liquid.
***Chai Syrup: 1 C Sugar, 1 C Water, 2 Chai Bags. Combine over medium heat for 15 minutes. Allow to cool, strain and retain liquid.
Chocolate notes with bright citrus and moderate sweet finish
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