STIR all ingredients with ice and strain into chilled glass.
Grapefruit zest twist
Adapted from a recipe created by Myles Worrell at The Esquire Tavern in San Antonio, USA. Myles’ original recipe called for 2oz Pineau des Charentes rouge, ½oz Paranubes Oaxacan rum, ½oz amontillado sherry and 1 dash Xocolatl Mole bitters.
Οι ρίζες του:
Rich and yet balanced with the combination of sherry and red pineau des charentes contributing the eponymous raisin with rhum agricole adding distinctive grassy sugar “cane” notes.