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1.5 oz Zacapa No. 23 Rum
0.5 oz Genever
0.5 oz Simple Syrup
3 dashes Orange Bitters
Mint Leaves
1. Dry muddle mint to express mint oils in the bottom of a Julep tin until the tin is aromatic with mint.
2. Add Zacapa, genever, simple syrup and orange bitters and mix with a bar spoon.
3. Add crushed ice with a spoon and stir until diluted.
4. Garnish with mint and a cut straw.
5. Top with a small mound of crushed ice.