- 1 1/2 ounces aged rum, preferably Venezuelan
- 1/2 ounce cream sherry
- 1/4 ounce Velvet Falernum (clove-spiced liqueur)
- 2 dashes of The Bitter Truth Jerry Thomas’ Own Decanter bitters
- 1 lemon twist, for garnish
How to make this recipe
- In a mixing glass, combine the rum, sherry, Velvet Falernum and bitters; fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the lemon twist.