Head down to Pier A Harbor House to enjoy American fare with a Cuban flair and drink through their menu of highballs, punches, sours, old-fashioneds, and cocktails—each category marked by an iconic glass style. To end the evening, Bar Manager Jesse Vida recommends the Alexander. “A modern adaptation on a Brandy Alexander,” he says. “It has layers of dried fruit flavors— it’s creamy, complex, and a perfect night cap.”
photo by Brent Herrig
2 dashes mole bitters
¼ ounce PX Sherry
½ ounce Giffard Crème de Banane
¾ ounce Mandarine Napoléon
¼ ounce dry orange Curaçao
½ ounce Lustau Gran Reserva Brandy
½ ounce El Dorado 12-Year Old Rum
Stir all ingredients with ice, then strain into a cocktail glass. Float with cream and garnish with nutmeg.
This recipe is a W&S web exclusive.