Saint Luna



  • 1.5 oz Saint Luna
  • .5 oz Orange Curacao
  • 1 oz Toasted Cashew Orgeat
  • .75 oz Lime juice
  • Angostura Float


We start this cocktail by making our roasted cashed orgeat. Toast a handful of cashews, and then puree them. To the puree add sugar and about an ounce of Saint Luna and let sit for 24-hours. Then add another ounce of orange blossom water. Add all of your ingredients to a shaker, shake and then strain into a rocks glass. Add a floater of angostura bitters and garnish with a mint sprig, orchid and cinnamon stick.

Saint Luna's Bow-Tai

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