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. Slideshows: Rum Drinks
How to Make It
Step
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.
You May Like
Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
