|1 1⁄2||oz||Añejo rum|
|1⁄2||oz||Lillet Rouge (or Dolin sweet vermouth)|
Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled coupe. Express the oils from the orange twist over the finished drink and garnish with the peel.
From other users
- Faked the Lillet with half Martini Rosso and half Cocchi Americano. Kinda sweet, kinda unexciting. I can see maybe the reproportioning suggested in the comment being worth trying.
- I make 2oz rum, 1oz vermouth, 1/4oz cointreau. I think it's a better drier balance this way.
- I made this with Brugal anejo, Pierre Ferrand dry curaçao, and I subbed in Punt e yes for the Lillet rouge. This cocktail really brought out the flavor of the barrel for me.
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