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COCKTAIL OF THE MONTH


Restaurant: RumBa at the InterContinental Boston Hotel
Bartender: Glazielle Da Silva

For as long as anyone can remember, the bar has been a shrine to personality. Patrons become regulars at a bar because they love the atmosphere and experience, much of which is provided by the people there - and often a specific person behind the bar. This month, Bartender Glazielle Da Silva, shows you how to serve up RumBa's hottest
summer drink.


MO-TEA-TO
2 oz Clement Rum Premier Cane
2 oz Ice Tea
Squeeze of Fresh lemon
5 Mint leaves
1 oz Honey
1 oz Simple Syrup

Place the mint leaves and fresh squeezed lemon
in a glass and muddle. Then add in the 1 oz of simple
syrup. Next fill the glass to the top with ice. Add in
your honey, ice tea and clement rum. Shake and
serve on ice.

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