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Credit: Maksym Pazuniak, Bartender, Cure and Rambla, New Orleans
The National Culinary Review, February 2010
1 Demerara sugar cube
½ oz. Clement Creole Shrubb
2 dashes Fee Bros. peach bitters
2 dashes angostura bitters
8-10 mint leaves
2¼ oz. Cruzan Single Barrel Estate Rum
¼ oz. Captain Morgan 100
Mint sprig, for garnish
Method: In 10-oz. tall glass, muddle sugar, Creole Shrubb and bitters until sugar is dissolved. Add mint leaves; press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100; stir until frost appears on outside of glass. Garnish with mint sprig.
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