Rope Burn

  • 1 oz Smith & Cross
  • 1 oz Aperol
  • 1 oz Bonal

Stir, express a grapefruit peel then discard

I credit Justin Pike from The Tasting Kitchen in Los Angeles for introducing me to the Aperol and Bonal combination. A cocktail appears on his menu that uses all amari as ingredients. I find that the Smith & Cross rum takes the bitter elements away and replaces it with funky and sweet notes. All three ingredients could dominate a drink by themselves, but perform remarkably well when mixed together. The grapefruit peel provides just the right amount of acidity to balance the drink out.