Montego Bay

2 oz Blended rum, Banks 5 Island
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Honey syrup (1:1)
1⁄4 oz Allspice Dram
3 ds Absinthe bitters
1 lf Mint (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Summit Sips notes that the house absinthe bitters can be approximated with 32 parts absinthe to 8 parts green Chartreuse, 1 part Angostura bitters, 1 part Peychaud's, and trace amounts of mint bitters.

Cocktail summary
Created by
Brandon Lockman, Red Star Tavern, Portland, OR.
Year
2014
Is an
authentic recipe
Reference

http://summitsips.com/2014/09/montego-bay/

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