- 3/4 ounce amber rum, preferably Ron Zacapa 23
- 3/4 ounce overproof Jamaican rum, preferably Smith & Cross
- 3/4 ounce Punt e Mes (spicy, orange-accented Italian sweet vermouth)
- 3/4 ounce Cynar (bitter, artichoke-flavored aperitif)
- 1 lime twist, for garnish
How to make this recipe
In a mixing glass, combine the rums, Punt e Mes and Cynar. Fill the glass with ice and stir well. Strain into a chilled, ice-filled rocks glass. Pinch the lime twist over the drink and add to the glass.