Lead bartender Ricardo Torres makes a basil, blackberry elixir and bourbon cocktail using ingredients grown on site at Huerta Coctelería Artesanal, a green and sustainable bar in Colombia’s capital.
(Huerta Coctelería Artesanal)
Garnish: white orchid
*Blackberry elixir: 300 grams Andean blackberry, 100 grams basil, 50 grams cinnamon, 400 grams sugar, 400 ml water (cook, strain and add the water)
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