Garnish:
Orange zest twist (discarded)
How to make:
POUR overproof rum into frozen glass, swirl to coat inside and discard excess. SHAKE other ingredients with ice and strain into rinsed glass.
| 1/6 fl oz | White overproof rum |
| 1 2/3 fl oz | Bacardi Gold rum |
| 1/6 fl oz | Clément Canne Bleue 2016 |
| 1/6 fl oz | Giffard Grenadine syrup |
| 1/12 fl oz | Falernum liqueur |
| 2 dash | Orange Bitters by Angostura |
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Review:
A Caribbean inspired riff on the classic Sazerac cocktail
History:
Created by yours truly but heavily inspired by a recipe created in 2014 by Gareth Fearn at Alberts Bar and Restaurant, Manchester, England.
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