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Mobile Bartending and Liquid Catering

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  • 3/4 oz dark rum 
  • 1/4 oz cognac 
  • 1 1/4 oz orange juice 
  • 1 oz sweet and sour mix 
  • 1/4 oz creme de noyaux 
  • 8 oz crushed ice

Pour rum, cognac, orange juice, sour mix and creme de noyaux into a blender with one cup of crushed ice. Blend until smooth, pour into a wine goblet, and serve.