Royal Bermuda Yacht Club
Adapted by StarChefs.com
November 2013
Yield: 1 cocktail
INGREDIENTS:
1¾ ounces Mount Gay rum
¾ ounce lime juice
⅓ ounce Velvet Falernum
⅓ ounce Clement Creole Shrubb
METHOD:
In a cocktail shaker filled with ice, combine rum, lime juice, Velvet Falernum, and shrubb. Shake and double strain into a coupe.
Mixologist Brooks Reitz
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