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Rumble

Get ready to rumble with this crème de cassis-capped rum cocktail.

 

1 1/2 oz. white rum (McGee uses Plantation 3 Star)
3/4 oz. fresh lemon juice
3/4 oz. simple syrup (1:1)
1/2 oz. crème de cassis
Tools: shaker, strainer, barspoon
Glass: double Old Fashioned
Garnish: fresh mint sprig and two blackberries

 

Combine all ingredients, except the crème de cassis, and shake with ice. Strain into an ice-filled glass and float crème de cassis over a barspoon onto the top of the drink. Garnish.


Paul McGee for Paris Club Bistro & Bar, Chicago


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