City Bird


Shake with ice in cocktail shaker and strain
2 oz rhum agricole (6 cl)
1 oz lemon juice (3 cl)
½ oz Campari (1.5 cl)
¼ oz triple sec (0.7 cl)
½ oz on top Prosecco (1.5 cl)
Garnish with lemon peel
Serve in a cocktail glass (4.5 oz)

Notes:

Created by Randy Wong, Clio Restaurant, Boston in 2011


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