- 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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Pour gin and dry vermouth into a mixing glass with ice cubes. Stir briskly and strain into a chilled Cocktail glass. Garnish with cocktail onions.