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Classic Cocktails

Imperial Topaz No. 2

2 oz light rhum agricole
2 oz fresh pineapple juice
1/4 oz absinthe
2 or 3 dashes of Peychaud's Bitters
1 dash of orange flower water
simple syrup, to taste (or not)
Shake and strain into frosted cocktail glass.
Gwydion Stone, 2008 
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