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Contributed by Ciaran Wiese
This cocktail by Ciaran Wiese, the bar manager at Tucson, Ariz.’s Agustin Kitchen, is an updated version of a Picon Punch.
Add the amer and syrup into a highball glass with ice, top with the soda, and lightly stir.
Float the cognac/rum split on top.
Squeeze a lemon twist, add it to garnish, and serve with a straw.
Mixing your cocktail
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