Drawing a Blanco

• 2.0 oz. blanco tequila
• 0.25 oz. Wild Moon Lavender liqueur
• 0.25 oz. Cocchi Americano
• 0.25 oz. lemon juice
• 0.125-0.25 oz. agave nectar
• dash of Angostura Cocoa bitters

Shake with ice and strain into coupe.

I had picked up the Wild Moon Lavender but hadn’t yet highlighted it in a drink. Tequila proved a nice base. I added the Cocchi for some brightness and bitterness, then the lemon was the obvious choice for some acid to counter the floral, perhaps soapy, nature of the lavender. I still felt it lacked some necessary sweetness so mixed in just a little agave nectar. The Angostura gives just a hint of bitter chocolate in the background.

The name was come up with and chosen on my cocktail evening. Honestly, I can’t for the life of me recall whose suggestion it was. But I think that’s fitting for this name, isn’t it?

Three Rums Make a Right

• 1.0 oz. Chairman’s Reserve Spiced rum
• 0.5 oz. Rhum Clément VSOP
• 0.5 oz. Rhum Clément Mahina Coco
• 0.25 oz. Averna
• 0.25 oz. Leopold Bros Liqueur Michigan Tart Cherry
• dash of Bittermens Elemakule Tiki Bitters

Stir with ice and strain into coupe. Garnish with three cherries.

I know, I know. It should probably be Two Rums Make a Right. But I used three (if you count the liqueur) and I liked it! Coconut and cherry with some bitters and lots of rum. Done and done.

And done.