Lu Brow, Bar Chef, Cafe Adelaide & The Swizzle Stick Bar, New Orleans 2 oz. Bacardi Light Rum 3⁄4 oz. Licor 43 1⁄2 oz. fresh lemon juice 2 oz. blueberry puree (recipe follows) 1⁄2 oz. simple syrup as needed for rim of glass, turbinado sugar Blueberry Puree: 1 cup fresh local blueberries 2 oz. simple syrup (1-to-1 ratio) 1 oz. water squeeze of fresh lemon Using a chilled cocktail glass, carefully wipe one half of the rim with a slice of freshly cut lemon. Juice of lemon should only ...
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