- 2 ounces Kina L’Avion d’Or (slightly bitter aperitif wine)
- 1/2 ounce white overproof Jamaican rum
- 1/4 ounce white crème de cacao
- 1 grapefruit twist
How to make this recipe
In a mixing glass, combine the Kina, rum and crème de cacao; fill with ice and stir well. Strain into a chilled coupe. Pinch the grapefruit twist over the drink and discard.