This recipe comes to us from the pop-up resto, The Sporting Project.
1 1/2 ounce aged rum
1 ounce velvet falernum
1 ounce fresh lime juice
1/2 ounce brown sugar syrup
Fill with ginger beer
Top with angostura bitters and a mint leaf
Photo: Lindsay McCallum (@girlmeetswhirl)
Shake the following well.
Originally featured in Where to Go and Eat in Paris