Cul-De-Sac

A delectable recipe for Cul-De-Sac made with anejo rum and Ricard® pastis.

Ingredients:
2 1/2 oz anejo rum
1/2 oz Ricard® pastis

Method:
In a mixing glass half-filled with ice cubes, combine both of the ingredients. Stir well. Strain into a cocktail glass.

Serve in:
Cocktail Glass

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.