- 1 ½ oz Light Rum
- 1 dash Tabasco Sauce
- 1 tsp Lemon Juice
- 1 ½ oz Beef Bouillon
- Salt and pepper to taste
Shake with ice and strain into a glass full of ice. Top with a lemon wedge covered in pepper.
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Mix ingredients in a chilled punch bowl and add a block of ice and champagne before serving. Serves about 40.