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To learn more about this recipe, see our related article, "London (Un)Dry." 


Recipe adapted from Portside Parlour, London

Yield: 1 drink



2 ounces dark rum (preferably Diplomático Exclusiva Reserva)

¾ ounce Cynar

⅛ ounce Luxardo Maraschino liqueur

2 dashes oranges bitters

4 dashes pecan coffee bitters

Grapefruit twist, for garnish


In a mixing glass filled with ice, add the rum, Cynar, Maraschino liqueur and bitters. Stir until chilled, then strain into a chilled coupe and garnish with the grapefruit twist.

Note: If you don't have pecan coffee bitters, add 10 coffee beans and four pecans to the mixing glass while you stir the ingredients. Double-strain the cocktail into the chilled coupe.

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