Dry blend all the ingredients with a hand mixer. Shake the mix with ice. Pour into a pewter cup. Serve with crisp bread on the side.
Recipe courtesy of: Jad Ballout, Garcia's Cantina y Cocteleria, Beirut. Jad Ballout represented Lebanon at the World Class Bartender of the Year final, 2013.
Note: Contains 23 grams of alcohol per serve
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