This cocktail just might be your new winter favourite.

December 29, 2017

photography Adrien Veczan

Recipe courtesy of Leland Morrison at Black Pearl

Black Pearl is known for its seafood and, while you’re enjoying those oysters, why not opt for a libation from its cocktail menu? Bar manager Leland Morrison showcased this particular cocktail at an international competition in Spain last year.


1 oz. Licor 43

0.5 oz Amontillado sherry

1.5 oz. Bold espresso

2 dashes Decanter bitters

Tonic water

Orange peel

Combine all ingredients (excluding tonic) in a cocktail shaker; shake with cracked ice. Double strain into a tall Collins glass, add fresh ice, top with tonic water. Cut a thin orange peel and squeeze the oil on top of the drink, then place the peel as a garnish.

10132 104 St., 780-705-7887, blackpearlseafood.ca

This article appears in the January 2018 issue of Avenue Edmonton. Subscribe here.


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