Bolero

  • 1 ½ oz Light Rum
  • ¾ oz Apple Brandy
  • ¼ tsp Sweet Vermouth
  • Ice

Stir well with cracked ice. Strain into a glass half filled with ice cubes.

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Crusty Creole
  • 1 ½ oz Light Rum
  • 1 dash Tabasco Sauce
  • 1 tsp Lemon Juice
  • 1 ½ oz Beef Bouillon
  • Salt and pepper to taste
  • Ice

Shake with ice and strain into a glass full of ice. Top with a lemon wedge covered in pepper.

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