Simon Crompton represented the Cayman Islands at the World Class Bartender of the Year final, 2013.
Ingredients
Method
Dip the cherries in angostura bitters and flambée. (For an at home alternative buy pre-soaked cherries). Muddle all the ingredients.
Shake with ice. Fine strain into an old fashioned glass.
Garnish with additional cherries and flamed orange zest.
Recipe courtesy of: Simon Crompton, Agua, Grand Cayman. Simon Crompton represented the Cayman Islands at the World Class Bartender of the Year final, 2013.
NB: Contains 18 grams of alcohol per serve
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