1 1⁄2 oz Nicaraguan Rum, Flor de Caña Extra Dry (brown butter-washed)
3⁄4 oz Lemon juice
1⁄2 oz Pineapple juice
1⁄4 oz Hazelnut liqueur, Frangelico
1⁄4 oz Blue Curaçao, Senior Curaçao
1⁄4 oz Cane syrup
1⁄4 oz Heavy cream
Instructions

Shake with ice and strain into a chilled rocks glass filled with pebble ice.
Garnish with a lemon wheel and an umbrella.

Cocktail summary
The Shark at PDT.
Created by
John de Bary, PDT, NYC.
Year
2012
Is an
authentic recipe
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
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