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Prestige
Aged rum, pineapple, and lime are used with delicate but enlivening clove spice
Nils Marklund
19th June at 21:15
Had some dry vermouth lying about. Wanted to use it for something else than Dry Martinis. Found this recipe and I am now totally converted to using dry vermouth for making Prestiges rather than Dry Martinis. It was that good! Mouth puckering sour, warm spicyness and rum-sweetness, perfectly balanced in every sip.