Rust Belt

from PDT

  • 1.5 oz. Barbancourt 8-Year-Old Rhum
  • .5 oz. Navan Vanilla Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Lime Juice
  • .25 oz. Kassatly Chtaura Orgeat
  • 1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe. Garnish with 2 spritzes of Angostura Bitters over a PDT stencil.

A mist of Angostura bitters contributes an aromatic garnish and a rusty hue to John deBary's vanilla- and-almond-accented rhum sour. —John deBary, Winter 2008