Aiming to craft an unexpected holiday cocktail for Strong Water Anaheim’s annual Hula Days, co-owner and beverage director Ying Chang started with a base of bourbon and overproof Jamaican rum. “The seamless fusion of Smith & Cross’ captivating funk with bourbon introduces a lively tropical essence that forms a splendid cornerstone for this cocktail,” says Chang. A richly spiced cranberry syrup lends a wintry vibe.
The post Dead to Port: A Split-Base Winter Cocktail appeared first on Imbibe Magazine.
