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Jeff Bell and Jim Meehan, PDT, from "The Art of Blending" by Lior Lev Sercarz
In a small bowl, combine the sugar and 1/4 teaspoon of the Borneo. Wet the rim of a chilled cocktail glass and coat it with the spiced sugar.
In a cocktail shaker, combine the remaining 1/4 teaspoon of Borneo with the rum, plum brandy, gin liqueur, lemon juice and cane syrup. Fill the shaker with ice, shake well, strain through a fine-mesh strainer into the prepared glass and serve.