- 2 oz rye
- 1 oz orange curaçao
- 1/2 oz simple syrup
- 1/4 oz crème de menthe
- dash Angostura
William was in San Francisco this week for work and brought back a bevy of new menus for me. I found this one on the Hard Water menu and got about halfway through making it before I realized I didn’t have any crème de menthe, so I just used some of a minty amaro I had. It turned out much nicer than I expected, very refreshing and boozy.