1 ¼ oz. Pineapple rum
1 ¼ oz. Overproof rum
1 ¼ oz. Hibiscus syrup
2 ½ oz. Pineapple juice
½ oz. Lime juice
⅓ Salers gentian liqueur
¾ oz. Cap Corse blanc vermouth
¾ oz. Lime cordial
¾ cup ice
Blend all ingredients together. Garnish with fresh mint leaves and serve.
Jordan Deis at Compère Lapin in New Orleans created this recipe.
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