Rope Burn

1 oz Jamaican rum, Smith & Cross
1 oz Aperol
1 oz Bonal Gentiane Quina
1 twst Grapefruit peel (flamed, expressed, discarded)
Instructions

Stir, strain, up, twist.

Cocktail summary
Created by
Ron Dollete, Caña Rum Bar, LA, CA.
Year
2012
Is an
authentic recipe
Reference

https://web.archive.org/web/20151023102830/http://213nightlife.com/mix-…

Curator
4 stars
Average
4 stars
(15 ratings)
YieldsDrink
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From other users
  • Improved to my palate with addition of 0.5 oz mezcal
  • Yes, it is syrupy sweet, but to me there's enough tingle and heat on the back end to keep that from being a problem. A good use of S&C.
  • Bittersweet symphony! The best use of S&C and Bonal I've tasted so far — ★★★★★
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Comments
yarm commented on 12/07/2021:

Allan when I tagged him on Instagram attributed this to Ron Dollete. The reference link is dead, so I couldn't see what the article stated.

Wayback machine to the rescue.

That article also credits Dollette:

So I like to always have a negroni riff on Caña’s menu. Makes it easier to realize my goal of one day having a calendar with a negroni for each day of the year. For the spring I selected a drink created by one of our members, Ron Dollete a/k/a Lush Angeles. More than your average barfly blogger, Ron trained with some real deal bartenders to learn the craft and Rope Burn is proof

Curated to correct attribution and update reference link. Thanks guys!