Dry shake all the ingredients in a chilled shaker. Double strain into a chilled silver flute glass. Top-up with crushed ice.
Garnish with a Saril flower, mint leaf and cinnamon stick. Serve with a silver bombilla straw and a glass of water.
Recipe courtesy of: Enrique Ignacio Auvert, Teatro Amador, Panama City. Enrique Ignacio Auvert represented Panama at the World Class Bartender of the Year final, 2013.
Note: Contains 17 grams of alcohol per serve
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