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Raising the Bar

BY Claire Harper | November 2, 2018 | Feature Features National

Created by Ross Lewis and made with Ko Hana Rum, we're loving this charcoal-infused cocktail perfect for upcoming holiday nights.

The trendy Mahina & Sun’s located inside Surfjack Hotel & Swim Club is home to one delicious, and flavorful, cocktail that’s topping our must-try list. See below for the full cocktail recipe prepared by mixologist Ross Lewis:

1 oz Kohana Kea white rum
.5 oz Fernet Branca
.5 oz Noval Port
.5 oz Ferrand Dry Curacao
.25 oz fresh lemon juice
.25 oz Thai-basil-infused Chareau (4 grams of Thai basil to 1 bottle Chareau infused for 24 hours)
1/2 bar spoon activated charcoal

Combine all liquid ingredients into cocktail tin.
Add ice to cocktail tin.
Add 1/2 bar spoon activated charcoal on top of ice.
Shake cocktail.
Double strain into a chilled coupe glass
Garnish with skewered blackberry wrapped in Thai basil leaf

And, of course, enjoy!

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