1 1⁄2 oz Añejo tequila
1⁄2 oz Añejo rum
3⁄4 oz Sweet vermouth
1⁄4 oz Apricot liqueur
Instructions

Stir; strain; big rock.

Notes

Tools: mixing glass, barspoon, strainer
Glass: rocks

History

From Phoenix bartender.

Cocktail summary
Created by
Blaise Faber, Tratto, Phoenix, Arizona (USA)
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(3 ratings)
YieldsDrink
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Comments

Curated: paraphrased instructions to avoid copyright infringement. 

Suggested brands from the creator: Azuñia, Cana Brava 7, Carpano Antica, Giffard apricot.


Odd flavor profile... strangely miny... Not bad, but I'm guessing this would taste very different depending on the specific spirits. I used Espolon anejo whiskey barrel aged tequila, Clement select barrel rhum, punt e mes, and Rothman & Winter apricot. I'm sure that a "real" vermouth would make it less bitter and more enjoyable. Also the tequila I used is kinda specific.