- 3 tablespoons plus 1 teaspoon golden rum (preferably Flor de Caña Gold)
- 1 tablespoon plus 2 teaspoons Cynar (artichoke liqueur)
- 1 tablespoon plus 1 tsp. fino Sherry
- 2 teaspoons Licor 43 (Spanish liqueur)
- 1/2 teaspoon Peychaud’s bitters
- Grapefruit twist
Pour all ingredients except grapefruit twist into a large glass filled with ice cubes. Stir with a bar spoon until outside of glass is very cold. Strain into a snifter or coupe glass. Squeeze grapefruit twist over; add as garnish.