1 1⁄2 oz Nicaraguan Rum, Flor de Caña Extra Dry (brown butter-washed)
3⁄4 oz Lemon juice
1⁄2 oz Pineapple juice
1⁄4 oz Hazelnut liqueur, Frangelico
1⁄4 oz Blue Curaçao, Senior Curaçao
1⁄4 oz Cane syrup
1⁄4 oz Heavy cream
Instructions

Shake with ice and strain into a chilled rocks glass filled with pebble ice.
Garnish with a lemon wheel and an umbrella.

Cocktail summary
The Shark at PDT.
Created by
John de Bary, PDT, NYC.
Year
2012
Is an
authentic recipe
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
  • Trial By Fire — Tequila, Bitters, Pineapple juice, Lemon juice, Simple syrup, Salt Solution
  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
  • Shopping — Rum, Herbal liqueur, Warm spice liqueur, Pomegranate juice, Lime juice, Orgeat
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • Manuia — Barbados Rum, Cachaça, Pastis, Bitters, Lime juice, Passion fruit syrup, Orgeat
  • The Golden Pearl — Rum, Ginger liqueur, Bitters, Lime juice, Honey syrup
  • Un Poivron en Vacances (Mr Pepper on Holiday) — Barbados Rum, Allspice Dram, Bitters, Orange juice, Lime juice, Mango juice, Hellfire Habanero Shrub, Passion fruit syrup, Yellow bell pepper
  • Bawdy Max — Elderflower liqueur, Tequila, Herbal liqueur, Sweet vermouth, Lemon juice
Comments