Cajun Moon

Photographed in a Retro Coupe

Ingredients:

[edit]

5⁄6 oz	Rémy Martin V.S.O.P. cognac
5⁄6 oz	Caribbean blended rum aged 6-10 years
1⁄2 oz	Lime juice (freshly squeezed)
1⁄2 oz	Difford's Falernum liqueur
1⁄6 oz	Honey syrup (3 parts honey to 1 water by weight)
1⁄24 oz	Monin Grenadine Syrup
2 dash	Peychaud's or other Creole-style bitters
1 drop	Hot pepper sauce (red vinegar-based e.g. Tabasco)

How to make:

1. Select and pre-chill a Coupe glass.
2. RIM glass with Tajín seasoning (moisten outside edge with lime or orange juice and drip into Tajín).
3. Prepare garnish of lime wedge.
4. SHAKE all ingredients with ice.
5. FINE STRAIN into chilled glass.
6. Garnish with lime wedge.

Strength & taste guide:

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Alcohol content:

• 1.2 standard drinks
• 19.4% alc./vol. (19.4° proof)
• 16.9 grams of pure alcohol

• More Aperitivo/aperitif cocktails
• More Spicy (e.g. Spicy Fifty) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.