1 oz. Hamilton Jamaican gold rum
½ oz. Clear Creek pear brandy
¼ oz. Chartreuse
¼ oz. Amaro Sfumato
¾ oz. Passion fruit syrup
½ oz. Lemon juice
5-6 dashes Angostura-Lemonhart 151 rum
Build in a footed pilsner glass, swizzle with pebble ice. Garnish with an abundant bouquet of mint.
Houston Eaves, beverage director of The Esquire Tavern in San Antonio, created this recipe.
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