Murder by Numbers, A Raicilla Cocktail

Raicilla Cocktail Flavors of pomegranate and coffee give this raicilla cocktail grip, not unlike a great Cabernet, explains Empellón corporate beverage director Noah Small.

1¼ oz. raicilla (Empellón uses La Venenosa)
¾ oz. pomegranate juice
¾ oz. fresh lemon and lime juices (a 50:50 mix)
½ oz. coffee liqueur (Empellón uses Mr. Black)
¼ oz. pomegranate liqueur (Empellón uses Pama)
1 drop Angostura bitters
Tools: shaker, strainer
Glass: coupe

Shake all of the ingredients with ice, then strain into a chilled glass.

Noah Small, Empellón Taqueria, New York City

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