The M.o.m.a. Recipe
Angostura Bitters, PX Sherry, China China Liqueur, lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with The M.O.M.A.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Finish
Ice
Method
Prepare
Measure ingredients
Measure the 2 oz spirit, 0.5 oz PX sherry, 0.5 oz China China liqueur, 0.75 oz fresh lemon juice, and 3 dashes of Angostura bitters. If you prefer a sweeter drink, measure 0.25 oz simple syrup.
Shake & Combine
Add cracked or cubed ice to a cocktail shaker. Pour in the spirit (rum or whiskey), PX sherry, China China liqueur, fresh lemon juice, Angostura bitters, and the optional simple syrup.
Firmly cap the shaker and shake hard for 12–15 seconds. You want the mixture well chilled and slightly diluted so the PX and China China integrate smoothly with the citrus and bitters.
Strain & Serve
Dump the ice water from the chilled glass (if used). Double-strain the shaken cocktail through a Hawthorne and fine mesh strainer into the chilled coupe or Nick & Nora glass to remove small ice shards and any pulp.
Optionally, for an aromatic flourish, briefly hold an orange peel over the cocktail and flame it (carefully ignite the peel oils away from your face and hands) then drop the peel into the drink.
Serve immediately. Taste and, if desired, adjust future batches by adding 0.25 oz more PX for richness or 0.25 oz more China China for added bitter-orange/quinine notes. If the cocktail is too tart, increase simple syrup by 0.25 oz.