Erbin Garcia ups the measure of Curaçao and rum for a more spirituous take on the Cuban classic.
- 2 ounces golden rum, preferably Ron Barcelo Imperial
- 1/2 ounce Curaçao
- 1/2 ounce dry vermouth
- 3 drops pomegranate syrup (see Editor's Note)
Garnish: orange peel
- Stir all ingredients in a mixing glass with ice.
- Strain into a coupe glass and garnish with an orange peel.
Boil pomegranate juice until lightly reduced by 20 percent. Blend the pomegranate reduction with equal parts raw sugar by volume until dissolved.