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.
