Weekend At The Waldorf

Credit: c. 1951, Ted Saucier in “Bottoms Up!

• 1.5 oz Damoiseau 110 Proof Rhum Agricole
• .75 oz Giffard Curaçao Triple Sec
• .75 oz fresh lime juice
• .5 oz Giffard Creme de Fraise des Bois

Combine ingredients in mixing tin; add ice & shake. Strain into chilled cocktail glass and garnish with a lime wheel.