Bartenders Tommy Ho and Alex Negranza collaborated on this cocktail, riffing on a sour formula for a drink built to beat the Texas heat.
- 1 1/4 ounces white rum, preferably Plantation 3 Star
- 3/4 ounce white port, preferably Warre's Fine white port
- 3/4 ounce nectarine syrup
- 1/2 ounce lemon juice
- two dashes peach tincture
Garnish: mint sprig
- Combine all ingredients and shake with ice.
- Strain over crushed ice in a chilled rocks glass.
- Garnish with a sprig of mint.