Dr. Rieux

Dr. Rieux image

Serve in

Coupe...
1 fl oz Berneroy Fine Calvados
1 fl oz Bacardi Carta Blanca light rum
¾ fl oz Swedish Punsch liqueur
½ fl oz Pierre Ferrand Curacao
¼ fl oz Demerara sugar syrup (2 sugar to 1 water)
¾ fl oz Freshly squeezed lemon juice
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How to make:

SHAKE all ingredients with ice and strain into chilled and rimmed glass.

Garnish:

Lemon zest twist & demerara sugar rim

Comment:

Rounded, citrusy and delicately spicy with an attractive underlying funk from Swedish punch.

Origin:

Adapted from a recipe discovered at Vaucluse, New York City, USA. Originally made with Facundo NEO rum.

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