1 14 oz Añejo rum
1 14 oz Sweet vermouth
2 ds Orange bitters
1 twst Orange peel
Stir, strain, up, twist.
I like a white Palmetto: 2 parts El Dorado 3 to 1 part Dolin Blanc, 2 dashes mole bitters, lemon twist.
The earliest reference I know of is in the Savoy Cocktail Book, which calls for St. Croix rum and sweet vermouth. Some versions call for dry vermouth and aromatic bitters.
From other users
  • Made with Don Q Anejo, Dolin red, and Regan's. EDIT: Tried the white variant with agricole and vermouth blancs and mole bitters. Preferable to the original. — ☆☆☆
  • I use aged rum with 2-1 rum-vermouth ratio. Also washed glass with cointreau — ☆☆☆☆
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