Royal Dinette Bar Manager Kaitlyn Stewart prepares two drinks, the Kumbaya and Wind Mule.
Kumbaya
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– 1.5oz Cedar-smoked Bulleit Rye
– 0.5oz Amaro
– Cherry cedar bitters
– Cinnamon
– Toasted marshmallow
Wind Mule
– 1oz Ketel One
– 0.5oz Amaro
– 0.5oz Butter-washed Coffee liqueur
– Lem-Marrakesh bitters
– Ginger beer
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