ACROSS COLLINS AVENUE RUMBA COCKTAIL

ACROSS COLLINS AVENUE RUMBA COCKTAIL

by Warren Bobrow

Ingredients:
1.5 oz. Stroh 160
2 oz. Saffron Simple Syrup
– combine 5 or 6 pistils from saffron into a small bottle of simple syrup. Let sit overnight in fridge covered.
1 oz. each: lemon, lime, orange, grapefruit (all freshly squeezed)
3-4 drops Thai Bitters from Bitter End Bitters

Preparation:
Add all the ingredients except for the bitters to a Boston Shaker filled 3/4 with ice
Shake hard for 10-15 seconds
Strain into coupe glasses and dot with the Thai Bitters.
Serve!