A delicious recipe for Tricontinental, with gold rum, brown creme de cacao and grenadine syrup.

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Ingredients
2 oz gold rum
1/4 oz brown creme de cacao
1/4 oz grenadine syrup

Preperation
Slowly pour ingredients pousse-cafe (layered) in order; rum, liqueur, syrup into a champagne flute filled with crushed ice.

Serve in: Champagne Flute

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