- 1½ floz rhum agricole blanc
- ½ oz lime juice
- ½ oz grapefruit juice
- ½ oz curaçao*
- 1 tsp cane syrup
- 1 tsp grenadine
- 1 tsp pineapple gum syrup
- 2 dash 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 story appears in the print issue of August 2017.
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