How to make:
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.
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.