About this Cocktail
Courtesy of the Galley Room, Melbourne.
Ingredients:
-
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
Preparation:
Combine in chilled mixing glass, stir with cracked ice for 30 seconds. Garnish with a rum-soaked cherry.
Get BarNotes for the iPhone to
discover and share your favorite cocktails.
Retrieve Password
Give us your email address and we will send you instructions to reset it
x
0 Comments