[ruby_title]Rum recipe: Carpe Diem[/ruby_title]
“I was inspired for this cocktail from the moments when my life was not quite stable. During college days, I was worried about what was going to happen in the future, was worried about a job, and a lot of other things. One fine day my professor told me this – that you never know what surprise is waiting for you in the future, so just live the moment and seize it. Make the best out of it for a better tomorrow.”
60ml Angostura 1919
3ds Angostura Orange Bitters
50ml Bergamot juice
15ml Agave nectar
10ml Lime juice
Shake and strain into a collins with crushed ice. Garnish with a dehydrated bergamot slice, and a bergamot swirl around a straw hanging out of the glass. Finally dust icing sugar over the top with 3 dashes of Angostura Aromatic Bitters.
