BERGAMOT DAIQUIRI
Realized in collaboration with Fucina Del Bere
INGREDIENTS
1 ½ oz White Cuban Ron
½ oz Trittico Bergamot
1 oz Lime Juice
½ oz Sugar Syrup
METHOD
Cool the coupé with ice. Pour Cuban ron, Bergamot, lime juice and sugar syrup into a shaker. Add ice and shake. Pour into the coupé and garnish with lime zest.