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.
1 ⅖ parts BACARDÍ Superior rum
1 ⅖ parts NOILLY PRAT® Rouge
⅕ part Apricot brandy
⅕ part pomegranate grenadine syrup
⅕ part 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.