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Contributor: Kristian Niemi Bar: Bourbon (Columbia, SC)
3 oz Rum
3/4 oz Creole Shrub or Dry Curacao
1/2 oz Tippleman’s Double Spiced Falernum
1/2 oz Fresh Lime Juice
1/2 oz Tippleman’s Burnt Sugar
Combine all ingredients in a shaker with ice, and shake well. Strain over crushed ice and garnish with lime wheel and mint.