Porto Impérial

Serve in

Garnish:

Cut a long piece of lemon zest into ridges. Insert a sprig of mint between the peaks.

How to make:

First cool the shaker with the ice cubes. Put 3 cl of Mandarine Napoléon, 4 cl of rum, 2 cl of lemon juice and 1 cl of sugar canne syrup into the large tumbler. Shake vigorously. Add crushed ice to the glass. Put the mixture through a strainer into the glass. Finally, put 2 cl of Porto directly into the glass.