Sicilian Breakfast

Bartender: Francesco Cannavo
Bar: Blinker Bar, Manchester, United Kingdom

Serve in a

Garnish:

Mint sprig and Lemon wedge

How to make:

Combine all ingredients together in a shaker, whip shake ( briefly shake with one ice cube only) and fine strain in a double old fashioned/rock glass. Fill with crushed ice and garnish.

2/3 fl oz	Pallini Limoncello liqueur
2/3 fl oz	Lemon juice (freshly squeezed)
1 1/6 fl oz	Havana Club Original Añejo 3 Años Cuban rum
1/3 fl oz	Spirited Union coconut rum
1/3 fl oz	Giffard Sirop de Orgeat (Almond) Syrup

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