1 oz. Santa Teresa 1796 rum
¼ oz. Genepy le Chamois liqueur
¼ oz. Mandarine Napoleon liqueur
1 spoonful Combier banana liqueur
¾ oz. Fresh lemon juice
Sparkling wine
Combine ingredients (except wine) and shake. Pour into a highball glass with a Collins ice sphere. Top drink with sparkling wine, and garnish with a single plantain chip and an edible orchid.
The mixologists at The Water Tower in Brooklyn’s Williamsburg Hotel created this recipe.
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