Casa Santo Domingo

Speed Rack co-founder Lynnette Marrero makes this tropical riff on the Seelbach cocktail by subbing in dark rum for the traditional bourbon.

Slideshow: More Rum Drinks
  • Servings: 1

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Ingredients

  • 1 ounce dark aged rum
  • 1/4 ounce Cointreau
  • 6 dashes of Angostura bitters
  • 6 dashes of Peychaud’s bitters
  • Ice
  • 5 ounces chilled Champagne or Prosecco
  • Orange twist, for garnish

How to make this recipe

  1. In a cocktail shaker, combine the dark rum with the Cointreau and bitters. Add ice and shake well. Strain into a chilled flute and top with the Champagne. Garnish with an orange twist.
Contributed By Published January 2015





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