Recipe courtesy of Leland Morrison at Black Pearl
Black Pearl is known for its seafood and, while you’re enjoying those oysters, why not opt for a libation from its cocktail menu? Bar manager Leland Morrison showcased this particular cocktail at an international competition in Spain in 2018.
Recipe
1 oz. Licor 43
0.5 oz Amontillado sherry
1.5 oz. Bold espresso
2 dashes Decanter bitters
Tonic water
Orange peel
Combine all ingredients (excluding tonic) in a cocktail shaker; shake with cracked ice. Double strain into a tall Collins glass, add fresh ice, top with tonic water. Cut a thin orange peel and squeeze the oil on top of the drink, then place the peel as a garnish.
10132 104 St., 780-705-7887, blackpearlseafood.ca
This article appears in the January 2018 issue of Avenue Edmonton.
