Ostra Camello (Oyster Camel)

By Tristan Stephenson, The Rum Bar, Cornish beach side Tiki bar in Polzeath, England

GLASS

• Coupe

GARNISH

Oyster

METHOD

SHAKE all ingredients with ice and fine strain into chilled glass.

• 40 ml Ron Santiago de Cuba Extra Añejo 11 Year Old
• 15 ml Oyster brine
• 5 ml White vinegar
• 10 ml Lemon juice (freshly squeezed)
• 8ml Raspberry syrup

THE CREATOR SAYS

"Inspired by Cornwall and our location, on the Camel Estuary - Salty, fresh."