2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Virgin Islands Rum, Cruzan Single Barrel
1⁄2 oz Lemon juice
1⁄2 oz Heavy cream
1 bsp Cane syrup (Martinique)
1 pn Nutmeg (as garnish)
Instructions

Add all ingredients to shaker, with cream last, shake with one large ice block, strain over crushed ice in a double rocks glass, garnish.

Cocktail summary
Created by
Brad Farran, Clover Club, Brooklyn, NY.
Year
2014
Is an
authentic recipe
Curator
Not yet rated
Average
1 star
(1 rating)
YieldsDrink
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