Chicago mixologist Paul McGee uses an aged Puerto Rican rum here, which gets depth and character from the time spent in the barrel—a minimum of three years.

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Recipe Summary

total:
5 mins
Yield:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a cocktail shaker, combine all of the ingredients except ice and the garnish. Fill the shaker with ice and shake well. Fine-strain into a chilled coupe and garnish with the cherry.

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