Free Shipping on orders over $100
Valid 11/28 – 12/1, offers automatically applied at checkout.
Combine all ingredients in a mixing glass with ice cubes. Stir for 40-50 revolutions. Strain into a chilled cocktail coupe and garnish with a cherry (or orange peel).
Chris Amirault is an award-winning bartender, consultant, and entrepreneur. His work has been recognized by Tales of The Cocktail, Zagat 30 under 30, and the Star Chefs Rising Stars Program. Currently, Chris is the Head Mixologist of the Maybourne Hotel in Beverly Hills where he oversees creative endeavors for five different outlets. In a fast-moving digital age, he hopes that bars and cocktails can be vessels shared by guests allowing them to take a moment and connect with themselves and each other through ingredients, spirits, and nostalgic memories.