Toreador Highball
This drink was first published in William J. Tarling's book Café Royal Bar Book in 1937. It's a twist on a Margarita, replacing the Triple sec with Apricot brandy. In this version, we're made it into a highball – adding Mandarin and Bergamot as well.
Ingredients
• 40ml Tequila
• 10ml Apricot Brandy
• Three Cents Gentlemans
• Glass: The Gats Hi-ball
How to:
Build the ingredients and ice in a glass. Stir, garnish with lime and serve!
Ingredients
• 40ml Tequila
• 10ml Apricot Brandy
• Three Cents Gentlemans
• Glass: The Gats Hi-ball
How to:
Build the ingredients and ice in a glass. Stir, garnish with lime and serve!
