Beach & Panorama #2

2 lf Basil
1 rinse Absinthe (as rinse)
2 oz Blended rum, Banks 5 Island
1 oz Lime juice
12 oz Grenadine (Homemade, see note)
2 sli Lime peel
1 ds Bitters, Boker's
13 oz Dry vermouth, Noilly Prat (as float)
Instructions
Rub the inside of à coupe with basil, shake everything else, float vermouth.
Notes
Grenadine: Organic pomegranate juice+ same part sugar+ little heat
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