Saved by 34 People
About this Cocktail

This drink is loosely based on the Bonita Applebum from Pouring Ribbons, NYC. I've made it much more desert oriented with vanilla and orange peel heavy house-spiced rum.

  • 1 oz. Spiced Rum (see below)
  • .5 oz. Aperol
  • .5 oz. Luxardo
  • 1 oz. Pineapple Juice
  • .25 oz Lemon Juice
  • 1 Dash Peychaud's bitters
  • 1 Egg White

Dry shake/wet shake with ice and double strain into a chilled coupé. Garnish with more Peychaud's and a sprig of massaged mint.

Spiced Rum
750 ml Aged Rum (Flor de Caña 7 year)
2 Vanilla Beans, split
2 Cloves, Whole
1 Cinnamon Stick, broken
4 Allspice Berries
5 Black Peppercorns, whole
2 Star Anise Pods, broken
1 Nutmeg, broken
1 oz. Fresh Ginger, peeled, julienned
10"x1" Orange Peel, pith removed. Seal and infuse for 72 hours. Agitate at least once daily. Strain and bottle.


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