1½ ounces rhum agricole blanc
½ ounce lime juice
½ ounce grapefruit juice
½ ounce curaçao*
1 teaspoon cane syrup
1 teaspoon grenadine
1 teaspoon pineapple gum syrup
2 dashes aromatic bitters of your choice
Add all the ingredients to a shaker filled with ice; shake and strain into a chilled coupe.
*Vogler uses Farmhouse Curaçao, a certified biodynamic version he created with Marian Farms in Fresno, California.
This recipe first appeared in W&S August 2017.
photo by Megan Bayley