Mint To Be (by Phil Mauro of Rye Bar)

Written By Charles Coy

This recipe comes to us courtesy of Phil Mauro of San Francisco’s very own Rye Bar.

Pair it with a decadent bar of TCHO Chocolate Merry Mint for maximum impact!

Ingredients

  • 2 oz Unsinkable Chocolate Liqueur

  • 1 oz Unsinkable Bourbon

  • .25 oz Creme de Menthe

  • .25 oz Sherry

  • 1 oz Cream

  • Nutmeg

Method

  1. Combine all ingredients into a shaker with ice.

  2. Shake and strain into a rocks glass with ice

Charles Coy
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COSTAL CITRINE (by Catie Steinmetz of Holbrook House)
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Duo Lipo (by Phil Mauro of Rye Bar)