1 oz. Cognac (Hakkinen uses Cognac Bache-Gabrielsen Tres Kors)
1 oz. fresh lime juice
½ oz. overproof Jamaican rum (Hakkinen uses Hampden)
½ oz. pineapple syrup
¼ oz. orgeat
¼ oz. triple sec (Hakkinen uses Giffard)
Tools: shaker, strainer
Garnish: mint bouquet
Briefly shake all of the ingredients with ice, then strain into a glass filled with pebble-size crushed ice, and garnish.
Erik Hakkinen, Roquette, Seattle
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