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Rope Burn

1 oz Jamaican rum, Smith & Cross
1 oz Aperol
1 oz Bonal Gentiane Quina
1 twst Grapefruit peel (flamed, expressed, discarded)
Instructions

Stir, strain, up, twist.

Cocktail summary
Created by
Ron Dollete, Caña Rum Bar, LA, CA.
Year
2012
Is an
authentic recipe
Reference

https://web.archive.org/web/20151023102830/http://213nightlife.com/mix-…

Curator
4 stars
User rating
4 stars
(16 ratings)
Yields Drink

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From other users
  • Improved to my palate with addition of 0.5 oz mezcal
  • Yes, it is syrupy sweet, but to me there's enough tingle and heat on the back end to keep that from being a problem. A good use of S&C.
  • Bittersweet symphony! The best use of S&C and Bonal I've tasted so far — ★★★★★
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Comments
yarm commented on 12/07/2021:

Allan when I tagged him on Instagram attributed this to Ron Dollete. The reference link is dead, so I couldn't see what the article stated.

noksagt commented on 12/09/2021:

Wayback machine to the rescue.

That article also credits Dollette:

So I like to always have a negroni riff on Caña’s menu. Makes it easier to realize my goal of one day having a calendar with a negroni for each day of the year. For the spring I selected a drink created by one of our members, Ron Dollete a/k/a Lush Angeles. More than your average barfly blogger, Ron trained with some real deal bartenders to learn the craft and Rope Burn is proof

Craig E commented on 12/10/2021:

Curated to correct attribution and update reference link. Thanks guys!