1 1⁄2 oz Guatemalan rum, Zacapa 23
3⁄4 oz Pear liqueur, Belle de Brillet
1⁄4 oz Gran Classico
Instructions

Stir, strain, cocktail.

Notes

First recipe I made from Regan's 2012 book, and a real winner.

Cocktail summary
Created by
Geoffrey Wilson, Loa, New Orleans
Is an
authentic recipe
Reference

Gaz Regan's 101 Best New Cocktails 2012

Curator
Not yet rated
Average
4 stars
(12 ratings)
YieldsDrink
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From other users
  • Used 0.5 oz Gran Classico. Works with Rhum Barbancourt, but Flor de Cana is better. Dialled GC back to 0.25 to allow pear to come through. — ★★★
  • Made with R&W — ★★★★
  • Wanted less sweet so made with a pear eu-de-vie and added simple syrup (0.5oz?) to get it right. — ★★★★
  • Substitute mixture of 1/3 campari/ 2/3 aperol for Gran Classico
  • try another amaro if don't have Gran Classico
  • Quite good! Will definitely make again. — ★★★★
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Comments

An easy to make and easy to drink cocktail. Somewhat sweet, but not overly so; the rum sees to that. One might be tempted to put in a TAD more Gran Classico; I know I was (but didn't). Maybe next time. I rated this one at 4.0. Meanwhile, drink up but drive responsibly.