Creator Ryan Wilson

  • 3 cl Rhum St. Barth Cool (or other blanc rhum agricole)
  • 1.5 cl Birkir snaps
  • 1.5 cl Oloroso sherry
  • 0.5 cl woodruff syrup
  • 2 dashes Peychaud’s bitters
  • 1 dash Fee Brothers Rhubarb Bitters
  • 2 inches fresh lemongrass

Place the lemongrass and woodruff syrup in a mixing glass and muddle thoroughly. Add remaining ingredients and ice to the mixing glass, stir to chill. Strain into coupe or aperitif glass. Garnish with lemongrass and cherry.