- 1 oz. Dubonnet
- 1 oz. Dry Vermouth
- 1 oz. Sweet Vermouth
- 1 oz. Orange juice
Mix ingredients with ice in a shaker and pour into a chilled wine glass.
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Dissolve sugar in boiling water, then add lemon juice and cognac, bringing mixture down from boiling to low heat. Add rum, leaving some to ignite. Ignite rum in a ladle and pour into mixture, extinguishing with pan lid. Serves about 30.