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By Samet Ali,
Oriole, Subterranean cocktail bar in London, England
Glass: Nick & Nora
Garnish: Parmesan chips, balsamic reduction, micro herbs
Method: STIR all ingredients with ice and strain into chilled glass.
The creator says: "Savoury and smoky with nutty aftertaste and dried fruit finish."
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A blend of rums aged a minimum of 12 years in a combination of different types of reused white oak casks.
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