Ingredients
- 1 ½ oz. Ron Zacapa 23 Solera rum
- ¼ oz. Zirbenz Stone Pine liqueur
- ¼ oz. St. Elizabeth allspice dram
- 1 oz. Cane sugar simple syrup
- ¾ oz. Lemon juice
- 1 oz. Lime juice
Instructions
- Combine all ingredients into a shaker with ice.
- Shake until the mixture is cold and properly diluted.
- Double strain into coupe or cocktail glass.
Notes
Andrew Bateman is director of beverage & innovation at the Orlando, FL-based beverage development consultancy Straight Up Solutions.
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