Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Closing Bell

Closing Bell

Provided by: Chef Bill O'Donnell
Served at: Wall Street Kitchen and Bar

Photo by Lisa Hubbard
Email  Print Recipe  Rate & Review

Share this listing

See Also

Ingredients

Note
One fluid ounce equals two tablespoons

1 lime wedge
Sugar for garnish
1 and 1/2 ounces Don Julio tequila
1/2 ounce triple sec
Dash lime juice
1 ounce mango purée
Dash simple syrup
Dash Grand Marnier
1 ounce sour mix
Dash tonic water

Simple Syrup
1 cup granulated sugar
1 cup water in a saucepan

Instructions

Rub the rim of a tall glass with rind of lime, and dip the rim in granulated sugar to coat. Pour the tequila, triple sec, lime juice, purée, syrup, Grand Marnier, and sour mix into a shaker, and shake well.

Fill the glass with ice, strain the shaker's contents into the glass, and top with tonic water.

Simple Syrup
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.

(Published 2001)
Advertisement

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.

Newsletters

Advertising