- 3 ounces light rum
- 1/2 ounce dry vermouth
- 2 dashes of orange bitters
- 3 almond-stuffed olives, skewered on a pick
How to make this recipe
- Fill two-thirds of a pint glass with ice. Add the rum, vermouth and bitters; stir briskly for 30 seconds, strain into an ice-filled rocks glass and garnish with the olives.