An Andalusian egg cocktail

Ingredients:

• 1 Cl.Bénédictine
• 2.5 Cl.Cardenal Mendoza Brandy de Jerez
• 1 Cl.Pedro Ximenez Sherry 
• 2 Dash Regans' Orange Bitter
• 2.5 Cl. Ron Dos Maderas 5 + 5 PX
• 5 Cl. Orange and carrot juice 

Elaboration:

In a shaker, put 3 to 5 ice cubes, add all the ingredients and shake until you get a homogeneous mixture. Serve in a design glass using a double strainer.

Garnish with: crushed ice and orange peel shavings.

Pair with: brandy Cardenal Mendoza soaked torrija with Pedro Ximénez reduction.

By: Raimondo Palomba

Where to try it:  Atelier lounge & cocktails in the Canary Islands,  where the bartender becomes a craftsman, creating his own homemade elaborations, taking advantage of seasonal products and in constant search for new flavors through mixology, passion and a deep knowledge of distillates.

Thanks to Coctelería Creativa