1.5 oz Aylesbury Duck Vodka
.5 oz Fresh Lemon Juice
.75 oz Armadillo Cake
.25 oz Agave Nectar
.75 oz Blackberry Puree (Bioron)

Garnish: Mint Top
Glass: Cocktail Coupe

Directions: Shake all ingredients hard with cold ice. Strain and garnish with the mint top.

 

 

 

Recipe created by Dushan Zaric, Employees Only, Macao Trading Co.