Ingredients
- 2 ounces Mike Moonshine (Hotel Tango brand)
- ¾ ounce Cruz Conde Rojo
- ¼ ounce Luxardo Liqueur
- 3 dashes celery bitters
- 3 dashes citrus bitters
- 3 dashes Angostura bitters
- Popcorn, for garnish
Instructions
Place all ingredients in a coupe glass. Stir. Serve with a popcorn garnish.
To learn more about Megan and Hotel Tango Artisan Distillery, visit http://HotelTangoWhiskey.com.
About this recipe
by Megan Stewart, Hotel Tango Distillery
Megan Stewart is the sales and marketing manager and bartender for Hotel Tango Distillery in Indianapolis. She started their first “craft” cocktail menu at the distillery in January 2015, and has progressed and instilled a very literal sense to the word in just about every aspect of the ingredients ever since.