Creole Bloody Mary

  • 2 oz Rhum Barbancourt White Rhum
  • 1 oz lemon juice
  • 1 dash hot sauce
  • 1 dash Worcestershire sauce
  • ½ oz beef bouillon
  • Dash of salt
  • Dash of black pepper
  • Lemon slice

In a shaker filled with ice, add the Rhum Barbancourt White Rhume, beef bouillon, hot sauce, Worcestershire sauce, lemon juice, salt and pepper and shake well. Strain into a highball glass filled with ice and garnish with the slice of lemon. A unique Haitian version of the bloody mary.