chambaoIngredients:
1 oz Dry Oloroso Sherry
1 oz aged rum
1/3 oz French bitters
1 teaspoon rosemary honey
1/3 oz lemon juice
3 crushed ice cubes

Garnish:
1 orange slice
1 kiwi slice
1 orange peel swirl

By José Gil Tamayo. Escuela de Hostelería de Jerez

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