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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Cognac Highball
  • 2 oz Cognac
  • Ginger Ale or Club Soda
  • Ice

Pour cognac into a highball glass half full of ice cubes. Fill with ginger ale or club soda. Add a twist of lemon peel and stir gently.

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