The Lion and The Lamb
by Dylon Tubb, Mixologist
A very cool, very intriguing spin on the old whisky sour - this one is simple, smooth and satisfying.
- 1 3/4 parts Maker’s Mark® Bourbon
- 3/4 part lime juice
- 1/2 part Gifford® Orgeat Syrup
- 1/2 part fresh lemon juice
- part St. Elizabeth™ Allspice Dram
- 2 dashes Angostura® Bitters
Add all ingredients to a shaker with ice. Shake and strain into a cocktail glass or over ice. Garnish with a lime and cherry flag.