Caribbean chef Jason Howard created a serve that awakens your palate to the perfect balance between the hints of rum character and blended Scotch.
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40ml of Johnnie Walker Blenders’ Batch Rum Cask Finish
20ml of Velvet Falernum
20ml of lemon juice
30ml of pineapple juice
2 inch slice of ginger root
1 small pinch of sea salt
20ml of soda
Add the first 5 ingredients, and shake.
Strain into a highball.
Top with soda.