- 2 ounces añejo rum
- 1/2 ounce pear liqueur
- 1/2 ounce Carpano Antica Formula or other sweet vermouth
- 2 dashes of Jerry Thomas' Own Decanter bitters
- 1 lemon twist, for garnish
- In a pint glass, combine all of the ingredients except the garnish and stir well. Strain into a chilled coupe and garnish with the lemon twist.