Wild Thing

Pineau Des Charentes, Citrus, Rum, Batavia Arrack, Vanilla, Angostura

Chef Name and Association
Yield:

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Adapted by StarChefs | October 2018

INGREDIENTS

2 ounces Pierre Ferrand Pineau des Charentes|
½ ounce Andros Chef passion fruit purée
½  ounce orange juice
½  ounce lemon juice
¼ ounce Plantation OFTD rum
¼  ounce Batavia Arrack
¼  ounce vanilla syrup
Angostura bitters
Mint leaves
Cinnamon stick

METHOD

In a shaker filled with ice, combine Pineau des Charentes, passion fruit purée, orange, lemon, rum, Batavia Arrack, and vanilla. Short shake and strain into a wine glass filled with crushed ice. Garnish with an Angostura float, mint, and a cinnamon stick. Use a torch to light the cinnamon stick and extinguish flame.

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