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