- 1 3/4 ounces aged rum, preferably Cruzan Single Barrel
- 3/4 ounce green Chartreuse
- 1/2 ounce Averna amaro (bittersweet Italian liqueur)
- 1/4 ounce Velvet Falernum (clove-spiced liqueur)
How to make this recipe
- Fill a pint glass with ice. Add all of the remaining ingredients and stir well. Strain into a chilled coupe.
Contributed By Chris Hannah