Nandini Khaund created the Roman Holiday Cocktail, a beautiful Jungle Bird riff at Cindy’s Rooftop Restaurant above the Chicago Athletic Association Hotel in Chicago. It is well balanced with a slight bitterness balanced by the fruit juices and completed with the cold brew coffee, served over crushed ice. This Roman Holiday Cocktail is a simple and easy-to-drink cocktail.
- 1 oz Amaro Montenegro
- .25 oz Campari
- .75 oz Fresh Lime juice
- .75 oz Pineapple Juice
- .25 oz Demerara Syrup
- 1 oz Cold Brew Coffee
- Add all the ingredients to the shaker tine.1 oz Amaro Montenegro, .25 oz Campari, .75 oz Fresh Lime juice, .75 oz Pineapple Juice, .25 oz Demerara Syrup, 1 oz Cold Brew Coffee
- Shake with crushed ice for 10-15 seconds.
- Free pour into a rocks glass half filled with crushed ice.
- Top with crushed ice.
- Garnish with a cinnamon stick pushed between the ice and the edge of the glass.
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