Jamie Bissonnette and Jim Meehan’s Rebujjito
During the second Jamming Session aboard the Freedom Yacht in New York City, Chef Jamie Bissonnette and Jim Meehan riffed on a Spanish Rebujito by using Casa Dragones Blanco and lemon balm syrup, prepared from ingredients sourced in Toro’s kitchen.
1 oz. Tequila Casa Dragones Blanco
3 oz. Club Soda
1 oz. Cigarrera Manzanilla Sherry
1/2 oz. Lemon Balm Syrup
Build in a chilled Collins Glass filled with ice. Garnish with a smacked lemon balm leaf.