At D/6 Bar & Lounge, manager Tianna Brammer combines her appreciation for tequila and lemonade in this elegant drink.
Campari-pomegranate ice cube:
• 0.5 oz Campari
• 0.5 oz pomegranate juice
• 3 oz water
• 1 oz Volcan blanco tequila
• 0.25 oz pisco
• 0.5 oz orgeat
• 0.5 oz citric acid
• Garnish: dehydrated lemon slice, pomegranate seeds
Make the ice cube: Combine Campari, juice and water and freeze in a large ice cube mould until solid, at least two hours.
Make the cocktail: Stir the tequila, pisco, orgeat and citric acid with ice in a mixing glass until well chilled. Place the Campari-pomegranate ice cube in a rocks glass and strain the cocktail over it. Garnish by placing a dried lemon slice and a few pomegranate seeds on top of the ice cube. Serves 1.