About this Cocktail
Courtesy of the Galley Room, Melbourne.
1.75 oz Ron Zacapa aged rum
0.75 Carpano Antica sweet vermouth
1 bar spoon maraschino
1 bar spoon Cointreau
4 drops Angostura bitters
2 drops rhubarb bitters
Combine in chilled mixing glass, stir with cracked ice for 30 seconds. Garnish with a rum-soaked cherry.
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