With spring time here, it’s the perfect time of year to mix Clyde May’s Whiskey with fresh flowers and in-season fruits. Here are two cocktails using Clyde May’s Whiskey for you to enjoy. They’re refreshing with just a touch of sweet — the perfect thing to enjoy as it starts to get warmer outside.
“Mason Dixon Sour”
From Michael Lay, Faith & Flower
- 2oz CMW
- 1oz Mandarin Napoleon
- 1oz egg white
- 1oz lemon juice
- .5oz simple syrup
- 1 dash Angostura bitters
- 1 dash cardamom bitters
- 1 edible flower fennel blossom
Dry shake all ingredients. Add ice and shake well. Strain into a cocktail glass. Garnish with edible flower.
“Benny & Clyde”
From L & W Oyster Co.
- 1.5oz Clyde May’s
- .5oz Benedictine
- .75oz Pomm Ginger Syrup
- .75oz Lemon Juice
- 1 Marigold edible flower
Combine all ingredients. Shake and serve up in a cocktail glass. Garnish with edible flower.
For more information, visit mayswhiskey.com.
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