Courtesy of T-Zero Lounge, St Julien Hotel & Spa
INGREDIENTS
—2 bottles Plantation 3 Stars Rum
—1 bottle Dolin Blanc Dry Vermouth
—1.5 bottle Aperol
—1 bottle Pierre Ferrand 1st cru Cognac
BARREL
Stir and age in an oak barrel for 1½ to 2 weeks.
COCKTAIL
Pour individual cocktail, stir in four dashes of Regan’s Orange Bitters, strain over one large ice cube and garnish with an orange twist.
