Ingredients
- 1 2⁄3 fl oz Light gold rum (1-3 year old molasses column)
- 1⁄2 fl oz Strucchi Dry Vermouth chilled
- 1⁄2 fl oz Strucchi Bianco Vermouth chilled
- 1⁄3 fl oz Ferrand Dry Curaçao
- 1⁄12 fl oz Monin Grenadine Syrup
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
- 1Photographed in a Waterford Mixology Coupe Clear.
