Killing Moon

Written By Daniel Zajic

KILLING MOON

  • 1½ oz. / 45 ml. tequila blanco

  • ½ oz. / 15 ml. white overproof rum

  • ½ oz. / 15 ml. coconut rum

  • ¾ oz. / 22.5 ml. fresh lime juice

  • ½ oz. / 15 ml. pineapple gum syrup

  • 3 dashes orange bitters

  • 1 fresh egg white

  • Angostura bitters to garnish

METHOD
add all ingredients to shaker tin / shake without ice (“dry shake”) / add ice / shake until chilled / strain into a coupe or Nick and Nora / garnish with Angostura bitters (I used a mist)

ABOUT
This drink was made by Michael Berry for Death & Co. (Denver). This cocktail is described as being bright, tropical, and summery. I love the split of tequila and rum here. Gum syrup adds a nice texture and mouthfeel. Cheers y’all!

Daniel Zajic
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