Recipes

Preparation

Vigorously muddle 30 ml Macardo Señor Rum, 10 ml Macardo Vieil Abricot, the juice of half a lime, half a spoonful of brown sugar and two dashes of orange bitters, and a few ice cubes in a shaker and pour into highball glass filled with fine apricot slices and 6 to 8 small mint leaves. Decorate with a straw.