By Julio Santana Rodríguez, Yarini Restaurant, Cuban restaurant in Havana, Cuba
Frosted with sugar rich, sea salt and lacto- fermented lemon powder
SHAKE all ingredients with ice and fine strain into chilled glass.
"Appetizer cocktail, with striking ruby colour that puts the new global trend techniques of cocktails without walking away from the original recipe made by Jennings Cox in 1896. It is a balanced cocktail, floral, citrus, made to enjoy at any time of the day. Inspired by the rebirth of Ron Santiago de Cuba, this being a new stage, being his Spring."