Ingredients
-
2 oz. “Cuban” rum blend* or substitute a medium-bodied rum
1 oz. fresh lime juice
½ oz. Luxardo maraschino liqueur
2 tbsp. refined sugar
1½ cups crushed ice
1 slice of lime
1 maraschino cherry
Preparation
Place the first 5 ingredients in a blender. Blend at high speed for 20 seconds. Pour into a coupe glass. Garnish with a lime wheel and a maraschino cherry.
* To make the “Cuban” rum blend, combine 12 parts Brugal Especial Extra Dry White Rum, 3 parts Caña Brava Rum, 3 parts Caña Brava Rum 7 Year, and 1 part Wray & Nephew Overproof Rum.
Recipe from Bobby Heugel of Houston’s Anvil Bar & Refuge
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