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Liquor.com / Tim Nusog
This Champagne-topped rum drink is an unconventional classic. This is how bar pro Jim Meehan prefers to make it.
Ingredients
- 1 ounce Banks 5-Island rum
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce rich honey syrup
- 2 1/2 ounces brut Champagne (such as Moet & Chandon Imperial), chilled, to top
- Garnish: grated nutmeg
Steps
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Add the rum, lime juice, and honey syrup into a shaker with ice and shake until well-chilled.
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Strain into a Collins glass over fresh ice.
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Top with the Champagne.
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Sprinkle with freshly grated nutmeg to garnish.