For this multi-dimensional stunner, Toronto bar maven Jen Agg reaches for Panamanian rum.
1½ oz. aged rum
3/4 oz. Lillet Blanc
½ oz. Cynar (or slightly less, to taste)
Oloroso sherry to wash
Tools: shaker tin, barspoon, pastry brush, strainer
Garnish: lemon peel
Combine the rum, Lillet and Cynar in a shaker and stir with ice until chilled. Using a pastry brush, paint the sherry around the lip and inside a chilled rocks glass. Add a large ice cube. Strain the drink into the glass, then garnish, extracting lemon oil onto the surface of the drink before dropping the peel into the glass.
Jen Agg, The Black Hoof and Cocktail Bar, Toronto