- 1/4 ounce St. Elizabeth allspice dram (rum-based allspice liqueur)
- 1 ounce white rum
- 3/4 ounce amontillado sherry
- 1/2 ounce apricot liqueur
- 1/2 ounce fresh lemon juice
- 1/4 ounce cane syrup (see Note)
- Rinse a chilled coupe with the allspice dram and pour out the excess. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain the drink into the prepared glass.