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STIR all ingredients with ice and fine strain into chilled glass.
Square of white chocolate balanced on rim
Richly flavoured and yet dry – rum and subtle desiccated coconut with monastic herbal sweetness dried by aromatic fino sherry and vanilla bitters.
Created in April 2017 by Paloma Alos at the Cabinet Room, London, England. Named after she instructed yours truly (Simon Difford) to stop trying to make the drink she’d just created better.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
SHAKE first 4 ingredients with ice and strain into glass 2/3rd filled with cubed ice. Cap with crushed ice, serve with a straw.
Difford's Fruit Cup No.4 (Rum based)
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