Rum Cocktails

The Bitter Doubloon So, we have introduced rum and split that with mezcal to create a tropical, lightly smoky base. We are sticking with the grapefruit- forward profile of the Paloma with Pajarote Grapefruit & Rosemary liqueur and adding a new herbaceous element at the same time, while Brovo American Aperitivo brings bitterness to the table and supports those grapefruit notes further. There is a lot going on in this cocktail, but each element works harmoniously with the next and gives us something new and delicious. Ingredients:

• ¾ oz Ten to One White Rum • ¾ oz Palomo Espadin Mezcal • ½ oz Brovo American Aperitivo

• ½ oz Pajarote Grapefruit & Rosemary Ponche Liqueur • 1 oz Lime Juice • ¼ oz Agave Nectar • Soda, to top

Directions: In a shaker tin, measure out all ingredients, add ice, and shake until chilled and diluted. Strain into a Collins glass over fresh ice and top with soda. Garnish with a grapefruit wedge.