Confessions of a Mixologist: Moonlight Graham
One of our bartenders whipped this one up with ingredients that he had in his house while jamming to some tunes. His playlist must have been on point because he mixed up one delicious cocktail. The ginger and raspberry syrups mix eloquently and blend well with the Armagnac and Fernet Branca to make one deliciously smooth drink.
2 oz Armagnac
.5 oz Ginger Syrup
.5 oz Raspberry Syrup
3 Dashes Peychaud's BittersSimple Steps:
Build over ice in highball, stir and top with club soda. Garnish with a lemon peel.