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Rum Cocktail: The Departed

A touch of smoke brings depth to this bittersweet rum cocktail. 

This rum cocktail from Sandy De Almeida’s home bar in Toronto is bittersweet, with a touch of smoke.


  • 1 oz. Demerara rum (De Almeida uses El Dorado 12-year-old)
  • 1 oz. Campari
  • ¾ oz. Averna
  • ½ oz. mezcal (De Almeida uses Enmascarado 45-proof)
  • 1 dash Peychaud’s bitters
  • Tools:barspoon, strainer
  • Glass:Old Fashioned
  • Garnish:orange twist


Stir all the ingredients with ice to chill, then strain into an ice-filled glass. Garnish.

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