Coos Bay

Bartender/MixologistBar/CompanyLocationSeasonView
Morgan SchickBon VivantsN/AN/A
Ingredients
1.5 ozNikka Whisky Taketsuru Pure Malt 12 YO
.5 ozEtter Zuger Kirsch
.5 ozDoug Fir Riesling Syrup*
15 dashKombu tincture**

Garnish

Seaweed

Glassware

Old Fashioned Glass

Preparation Instructions

Stir and strain over ice.

Notes
*Steep 3 Doug Fir Tip Tea bags in 750 ml riesling for 2 hours. Add 500 m

**Soak seaweed in vodka to taste

Bartender's personal cocktail- contact if changing ingredients.