The culinary theme of the evening was West African cuisine meets Dominican rum. Chef Ope Amosu of ChòpnBlọk was chosen as the chef and Brugal 1888 supplied the pairings, along with Rodney ...
1.5 ounces Brugal 1888 rum 3/4 ounce Carpano Antica vermouth 3/4ounce Aperol 3/4 ounce Orange spice tea. Using a large cocktail glass Markesh pours all the ingredients and then adds ice before ...