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Ingredients
- 2 ounces anejo rum
- 1/2 ounce pear liqueur
- 1/2 ounce Carpano Antica Formula or other sweet vermouth
- 2 dashes of Jerry Thomas' Own Decanter bitters
- 1 lemon twist, for garnish
Method
- In a pint glass, combine all of the ingredients except the garnish and stir well.
- Strain into a chilled coupe and garnish with the lemon twist.