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Recipe
- 45ml Appleton Reserve Jamaican rum
- 25ml sambuca
- 15ml St. George spiced pear liqueur
- 5-7ml lemon juice
- 15ml Coco Lopez cream of coconut
- 1/4 teaspoon Rare Tea Cellars matcha powder
- 90ml Topo Chico sparkling mineral water, chilled ingredients
Add all ingredients except the sparkling water into a shaker and vigorously dry-shake (without ice). Add ice and shake again until well-chilled. Strain into a Collins glass