Raisin’ Cane
Ingredients
- 2 ounces Pierre Ferrand Pineau des Charentes aperitif
- 0.5 ounce Paranubes Oaxacan rum
- 0.5 ounce El Maestro Sierra amontillado sherry
- 1 dash Bittermens Xocolatl Mole bitters
- grapefruit twist
Method
Add the Pineau des Charentes aperitif, Oaxacan rum, amontillado sherry and Xocolatl mole bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Express the oil from a grapefruit peel over top.
Garnish with a grapefruit twist.