Mixologist: Rosa Canela

Courtesy of Chef Arturo Anhalt, Milagro.


1 oz. Hornitos Reposado Tequila
1 oz. Jack Daniel’s Tennessee Whiskey
¼ oz. red vermouth
½ oz. pomegranate juice
¼ oz. dark agave syrup
1 cinnamon stick, whole
1 twist of orange rind
2 cups ice cubes


Chill a tumbler cocktail glass. In a steel cocktail shaker, pour in spirits, juice, and add the cinnamon stick and ice. Shake well. Using a strainer, pour mixture into chilled glass. Add in some fresh ice cubes. Garnish with orange rind and cinnamon stick.


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