liquid assets
The Ruby Leaf CONTRIBUTED BY KO•ÄN | PHOTOGRAPHED BY JONATHAN FREDIN
1 ¼ oz. Del Maguey Vida Mezcal ½ oz. Luxardo Maraschino Liqueur ¾ oz. Fresh lime juice ¼ oz. Cinnamon syrup Fever Tree Sparkling Pink Grapefruit Soda
Mix the first four ingredients in a shaker with ice. Pour in a highball glass over ice. Top with pink grapefruit soda. Garnish with an orange peel and a cherry.
About kō•än: In addition to popular Chinese, Japanese, and Thai dishes, Executive Chef Drew Smith puts a spotlight on food from countries such as Laos, Cambodia, and the Philippines that are not as common in local restaurants. Visit their bar, featuring a large living wall, for a refreshing summer cocktail such as this one. koancary.com
CARY MAGAZINE 105
