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Dizzy Soleil
Chef
Dennis Wong
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Ingredients
10 ounces Michelob
1 ounce Hanger 1 Vodka
2 ounces sugar can juice
1 teaspoon lime juice
1 slice lime, for garnish
1 cinnamon stick, for garnish |
Method
Pour Michelob, vodka, sugar cane juice and lime juice into a shaker with crushed ice and shake for 1 – 2 minutes. Drain and pour into a highball glass and garnish with a slice of lime and a stick of cinnamon in the glass.
Serves 1
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