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Birds of Paradise
- Kyle Cheriton
- Mar 5, 2019
- 1 min read
Tonight I made Birds of Paradise for happy hour.
1 oz. Aperol
1 oz. Mount Gay rum
1 oz. pineapple juice
½ oz. fresh lime juice
These brought back memories of after-work drinks at Islands, a restaurant in the same building as my office in Beverly Hills.
The hammer? For making crushed ice.
