Ingredients

Absinthe blanc rinse
2 1/2 oz VSOP Rum
1/2 oz grapefruit juice
(white or pink)
1/2 oz lime juice, freshly squeezed
1/2 oz John D. Taylor’s
Velvet Falernum
1/2 oz cinnamon syrup*
1 dash Angostura bitters
1 lime and grapefruit twist

Method

Rinse a chilled cocktail coupe with Absinthe blanc. Add everything into a shaker with ice and shake until chilled. Double-strain into the prepared glass. Garnish with intertwined lime and grapefruit twists.