courtesy of Vim Dining & Desserts, Santa Cruz
Owner Jessikah Stolaroff and beverage manager Jasmine Dunbar pair cocktails with all the meals at Vim. The Goodbye Earl is often served at tea time with lavender scones.
2 ounces double bergamot earl grey infused rye whiskey
¾ ounce lemon juice
¾ ounce honey syrup
1 egg white
1 dash cardamom bitters
Pour ingredients into cocktail shaker. Shake with ice. Strain into highball glass with fresh ice and top with dried lemon slice.
