VENEZUELA LIBRE

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Venezuela Libre image

Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.

Provided by Rosie Schaap

Categories     cocktails

Number Of Ingredients 3

1 1/2 ounces Santa Teresa ''1796'' Solera Rum
1/2 ounce Fernet Branca
1 dash Angostura bitters

Steps:

  • To a highball glass, add the rum, Fernet Branca and bitters; add ice, then fill the balance with Mexican cane cola. Garnish with lime wedge.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Sodium 0 milligrams

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