Royal Bermuda Yacht Club

Adapted by StarChefs.com
November 2013
Yield: 1 cocktail

INGREDIENTS:

1¾ ounces Mount Gay rum
¾ ounce lime juice
⅓ ounce Velvet Falernum
⅓ ounce Clement Creole Shrubb

METHOD:

In a cocktail shaker filled with ice, combine rum, lime juice, Velvet Falernum, and shrubb. Shake and double strain into a coupe.