Anvil Bar & Refuge | Houston, TX

Bartenders Tommy Ho and Alex Negranza collaborated on this cocktail, riffing on a sour formula for a drink built to beat the Texas heat.


Serving: 1

  • 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

  1. Combine all ingredients and shake with ice.
  2. Strain over crushed ice in a chilled rocks glass.
  3. Garnish with a sprig of mint.