2 lf Basil
1 rinse Absinthe (as rinse)
2 oz Blended rum, Banks 5 Island
1⁄2 oz Grenadine (Homemade, see note)
2 sli Lime peel
1⁄3 oz Dry vermouth, Noilly Prat (as float)

Rub the inside of à coupe with basil, shake everything else, float vermouth.


Grenadine: Organic pomegranate juice+ same part sugar+ little heat

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