- 1
Pre-chill a coupe glass with ice water and set aside.
- 2
Prepare an orange zest twist and set aside.
- 3
Combine aged Cuban rum, dry vermouth, bianco vermouth, dry curaçao, grenadine, and saline solution in a mixing glass.
- 4
Add plenty of ice and stir for approximately 30 seconds until well-chilled and properly diluted.
- 5
Discard the ice water from the coupe glass.
- 6
Fine-strain the cocktail into the chilled coupe.
- 7
Express the orange zest twist over the surface of the drink to release its oils, then place it on the rim or drape it over the glass as garnish.
The combination of both dry and bianco vermouth is the key to this recipe's balance - dry vermouth provides crispness while bianco adds a floral, lightly sweet mid-palate that bridges the rum and curaçao without tipping the drink sweet. Use a high-quality dry curaçao such as Pierre Ferrand for best results.
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