Recipe courtesy of Brett Hart
.75 oz. Lina’s Crema di Limoncello
2 oz. light rum
.25 oz. falernum
1 oz. passion fruit puree
Combine in a shaker with ice. Shake, strain and our into stemmed glass with crushed ice. Add 3-4 dashes of Angostura bitters on top. Garnish with a lemon curl.