Friday, 06 November 2015 13:07

Last Call: MLCC at Reserve Wine & Food

Written by  Rei Robinson
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The MLCC at Reserve The MLCC at Reserve Katy Batdorff


Reserve Wine & Food

201 Monroe NW, Downtown Grand Rapids


My experience with cinchona dates back to the time I stepped into Reserve, a boutique of wine, fine foods and (as with any and every place I would tread) exceptional cocktails. There I experienced the MLCC, a rum and Bonal mix that steps leisurely amongst one’s palate, with a bright entry that reposes into an anise finish.

How to Make it:

Combine equal parts:

-Caliche White Rum

-Bonal Gentiane-Quina Wine

-Pernod Anise Spirit

-Fresh-Squeezed Lemon Juice

Garnish with Luxardo Bitter Maraschino Cherries. Shake and double-strain into a chilled cocktail coupe.

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