Garnish:
Dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄3 fl oz | Bacardi 8 year old rum |
| 2⁄3 fl oz | Freshly squeezed orange juice |
| 1⁄2 fl oz | Coconut water |
| 1⁄3 fl oz | Raw runny honey (preferably orange blossom) |
| 2 dash | La Fee Parisienne absinthe |
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Comment:
A pleasing and interesting combination of flavours, but slightly on the sweet side and for some drinkers (us) lacks oomph.
History:
Created for Bacardí Legacy 2017 by Kentaro Satoh at Bar Day Cocktail, Yokohama, Japan.
Inspiration: “The Cuban port city Mariel is gaining attention globally for its growing international trade. This has only increased in the light of the improving diplomatic relations with America; Mariel is now going to be Cuba’s window to the rest of the world. More than 200 years ago, Japan also went through a similar transformation. In 1859, Yokohama was the first port city to start trading with other countries. My legacy cocktail ‘Mariel,’ made with Bacardí Gran Reserva 8 Años rum, aims to bridge these two cultures and create a new port city cocktail.”
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