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.