COCKTAILS

The Percolator

• 2oz Brugal XV 
• 1/4 oz Giffard Fig Syrup
• 1/4 oz Espresso Dark Balsamic Vinegar
• Squidge of lemon juice
• Doubloon sized piece of fresh ginger
• Espresso ice cube

1. Muddle ginger in bottom of mixing tin, and pour in all other ingredients.
2. Stir, and double strain into a double rocks glass over a large espresso ice cube.
3. Garnish with a lemon twist.