Description
This delicious cocktail combines several Spanish flavors, including our Sherry-finished, barrel-aged PX Rum along with Sweet Vermouth, Dry Curacao, a hint of Absinthe, an olive and a lemon twist.
Ingredients
Scale
- 1.5 oz. of PX Rum
- 3/4 oz. of Sweet Vermouth
- 3/4 oz. of Sherry
- 1/4 oz. of Dry Curacao
- Absinthe (spritz or rinse)
- olive
- lemon twist
Instructions
- In a mixing glass, combine the PX Rum, Sherry and Dry Curacao.
- Add ice to the glass, then stir well to incorporate.
- Using an atomizer, spritz some Absinthe in a rocks glass. If you don't have an atomizer, just swirl a small amount of Absinthe in the glass, then dump it out.
- Add a large ice cube to the rocks glass.
- Add an olive to the rocks glass, then pour the drink over the olive.
- Add a lemon twist as garnish.
Notes
Note: Avoid substituting with Triple Secs, as they will be too sweet.
