1 1⁄2 oz Nicaraguan Rum, Flor de Caña Gold 4
1⁄3 oz Campari
1⁄3 oz Lime juice
1⁄3 oz Elderflower syrup
1 sli Grapefruit (as garnish)
1 spg Mint (as garnish)
Shake hard, strain in rock glass with crushed ice.
Garnish with sprig Mint + grapefruit slice.
Not sure measures are accurate (original recipe)
Tasted at Maria Loca cocktail bar, Paris, France
Nicaraguan Rum, Campari, Lime juice, Elderflower syrup, Grapefruit, Mint