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Credit: Alan Walter, Spirits Handler, Loa International House Hotel, New Orleans
The National Culinary Review, April 2014
1 oz. Matusalem Platino rum
1 oz. pisco
0.5 oz. Spanish Moss syrup
0.5 oz. lime
Method: Shake ingredients; serve up. Dip half glass rim in finely ground lime/fennel.
Beverage, The National Culinary Review, Vegetarian
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