donner-peltier distillers :: Recipes

The Loup Garou, courtesy of Max Messier of Cocktail & Sons

2 ounces Rougaroux Sugarshine Rum
1 ounce Cocktail & Sons Mint and Lemon Verbena (created and made by Max Messier)
1/2 ounce fresh pressed lime juice
2 medium sized Louisiana strawberries, sliced into quarters (Ponchatoula)
4 dashes El Guapo Bitters Polynesian Kiss (New Orleans)
3/4 ounce Prosecco Brut Sparkling Wine

Muddle strawberries, mint, lemon verbena and lime juice together in a cocktail shaker. Add rum and bitters to shaker and fill shaker with ice.

Shake briskly for 10 seconds. Double strain into a chilled cocktail coupe glass.

Top with prosecco and garnish with a floating strawberry slice.