Leo (320ml) Recipe

Make honey syrup

Combine equal parts honey and hot water (for this recipe 15 ml honey + 15 ml hot water) and stir until fully dissolved. Chill briefly if needed.

Chill a tall 320 ml glass (or collins/highball) in the freezer for a few minutes, or fill with ice to cool while prepping.

In a shaker, add 60 ml silver rum, 15 ml añejo rum, 15 ml Aperol, 25 ml fresh lime juice, 30 ml fresh orange juice and 15 ml honey syrup.

Add a small handful of ice to the shaker (enough to chill but not over-dilute) and shake vigorously for 10–12 seconds until well chilled.

Discard ice from the chilled serving glass if used. Fill the glass with fresh ice (cubes or one large block) leaving about 2.5 cm of headspace.

Strain the shaken mixture into the prepared glass over the fresh ice.

Top gently with 120 ml chilled sparkling water to reach a total volume close to 320 ml and to add effervescence. Stir once gently with a bar spoon to incorporate.

Add 2 dashes of Angostura bitters on top; allow them to float and slowly mingle — they will add aromatic depth.

Garnish with an orange wheel on the rim and grate about 1/4 teaspoon of fresh nutmeg (or express a long strip of orange zest over the drink and drop it in).

Serve immediately with a straw and a small cocktail spoon for stirring if desired.