At Sac-a-Lait, you’re getting straight from the vine to the glass. Some of the unique ingredients they plant include lovage, Aztec sweet herb, safflower, wormwood, Vietnamese coriander, lemon verbena, Malabar spinach, fish mint, Baltic rue, Nasturtium and much more.
This holiday season, Christopher is offering up several festive cocktails including the Underberg Sour. The cocktail is made with Old Grand Dad 100, Grand Marnier, Underberg and both chocolate and orange-ginger bitters.
Ingredients
- 1 oz Old Gran Dad 100
- ½ oz Grand Marnier
- ½ Rhubarb
- oz .5 Lemon
- oz .25 Lime
- oz .75 Demerara syrup
- oz .25 Underberg
- 3 dashes of chocolate bitters
- 5 dashes of orange ginger bitters
Instructions
- Combine all ingredients and shake. Strain into glass and top with pebble ice. Place the Underberg bottle in the ice mound. Garnish with thin orange twist, basil leaf, angostura bitters, and grated nutmeg.
If you enjoyed this recipe, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. And by signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes found here on the website.
You can always stay in touch with me by leaving a comment in the section below, by clicking here or messaging me on any of the social media sites that I am on. If you take a photo of any of the recipes that I’ve shared here, please tag it using #RedBeansAndEric so I can find it!
Thank you for stopping by!
Keep the red beans cookin’!
Eric
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Leave a Reply