Ingredients
- 1 ½ oz. Santa Teresa 1796 rum
- 1 ½ oz. Red wine cabernet sauvignon works well
- ½ oz. Lemon juice
- ½ oz. Orange liqueur
- ½ oz. Cinnamon simple syrup
- ⅛ oz. Absinthe optional
- 1 ½ oz. Sparkling wine
Instructions
- Shake all ingredients (except sparkling wine) with ice.
- Double strain into a coupe or cocktail glass and top with sparkling wine.
- Garnish with a cinnamon stick, star anise, grated nutmeg and an orange peel.
Notes
The mixologists at Santa Teresa created this recipe.
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