Santurce Special

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.

Total Time:
5 mins
Yield:
1

Ingredients

Directions

  1. 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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