 | In the Cups (batch)1 batch Erin Ashford / Beverage Director, Olamaie Restaurant, Austin, TX; Event - Cochon 2018 |
| • | 24 oz. Breckenridge Bourbon |
| • | 8 oz. Southern Amaro |
| • | 4 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 8 oz. chamomile honey |
| • | 8 oz. fresh meyer lemon juice |
| • | 16 oz. sparkling wine |
| Method: | |
| In a punch bowl, add all the ingredients with ice, stir and serve in a glass. Garnish with fresh blood orange wedges and edible flowers. | |