March cocktail of the month: Breakfast at Tiffany's

by Sonny Wallace of The Well // photo by Agnes Lopez

Breakfast at Tiffany’s

Breakfast at Tiffany’s


  • 1.5 oz. Pot Distilled Rum
  • 1 egg white
  • .5 oz. lime juice
  • .75 oz. black walnut bourbon syrup
  • 2 dashes Bittercube cherry
  • bark vanilla bitters
  • 3 leaves muddled basil


  1. Dry shake egg, then add all ingredients
  2. together in shaker with ice, muddle basil, shake vigorously, strain into a coupe glass. Garnish with fresh basil.

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