In The Bar

Cocktail Recipe: On the Clouds

Are you ready for Spring’s hottest new cocktail? We have the exclusive “On The Clouds” recipe just for you.  This cocktail premiered last week at West Hollywood’s Riot House Bar in the Adnaz Hotel.  It is made with an organic blend of Vanilla Rooibos Tea and mixed with Matusalem Gran Reserva Rum and and other flavors. Its sunset hue is inspired by Pantone’s shade “714 C” to evoke the imagination.  The cocktail boasts flavors of smooth vanilla and citrus with a dreamy, frothy texture.  If you can’t make it to the Adnaz, make it for yourself ASAP.

On the Clouds

Serves: 2

1.5 oz Chilled Vanilla Rooibos Tea
1.5 oz Matusalem Gran Reserva Rum
2 dashes Angostura Bitters
.5 oz Lemon Juice
.5 oz Vanilla Rooibos Infused Simple Syrup
.5oz Egg Whites
Tangerine Peel for Garnish
Five Spice Powder for Garnish

Fill shaker with ice
Add all ingredients instead of garnish to tin
Shake vigorously
Double strain into a coupe
Release essence from Tangerine Peel, gently place on top of cocktail
Add a couple of shakes of five spice powder on top

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