El Obsequio

2 oz Cuban rum, Havana Club 3
1 oz Lime juice
2⁄3 oz Simple syrup (Mimosa flower infused, see note)
1⁄2 oz Aromatized wine, Cocchi Americano
Instructions

Shake over ice all the ingredients and strain into a cocktail glass, garnish with a mimosa flower.

Notes

So here's something interesting. The mimosa flower in the picture is actually an acacia flower (Cassie in French). Acacia's aroma comes mainly from heliotropin (piperonal) which is now banned from perfume usage, but is prevalent in Guerlain's Apres l'Ondee. The aroma is somewhere between almond, iris and baby powder.

Cocktail summary
Posted by Ke_LAN on
Created by
Humberto at Curfew in Copenhagen, Denmark
Is an
authentic recipe
Reference

https://talesofthecocktail.com/recipes/el-obsequio

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