Berberesque

1 1⁄2 oz Rhum Agricole
3⁄4 oz Curaçao (thyme-infused)
3⁄4 oz Lime juice
1 t Cane syrup, Clément
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

1) Clémént cane syrup is lightly spiced with vanilla and cinnamon, among others. Donn's spices diluted in unflavored cane syrup would work similarly. 2) If using aged agricole, switch the citrus to lemon.

History

Adaptation of the Barbaresque (1929), a simple 2:1 mix of rhum agricole and Cointreau with a lemon twist.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2015
Is an
altered recipe
Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
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