Originally found in the ‘Authoritative Guide to Rums of the World’ by Edward Hamilton, this complex, multi-layered cocktail combines sweet, sour and aromatic flavors.
30 ml BACARDÍ CARTA BLANCA Rum
30 ml NOILLY PRAT® Rouge
10 ml Apricot brandy
10 ml pomegranate grenadine syrup
15 ml Freshly squeezed lemon juice
Pour all the ingredients into a cocktail shaker and add some ice cubes. Give it a quick and vigorous shake, until the shaker is frosted. Fine strain the mixture into a chilled or frozen glass. Finish off by garnishing with lemon zest.