SA PEDRO

Combine 0.75 cup sugar and 0.75 cup water in a small saucepan over medium heat. Add cloves, crushed cardamom pods, cinnamon stick and sliced ginger. Stir until sugar dissolves and bring just to a simmer. Reduce heat and simmer gently for 5 minutes to extract spice flavors.

Make syrup

Remove from heat and let the syrup steep with spices for 15–20 minutes, tasting after 10 to ensure the spice level isn't overpowering. Strain through a fine mesh sieve into a clean container, pressing gently on solids. Cool to room temperature before using. Syrup will keep refrigerated up to 2 weeks.

If desired, chill a coupe or rocks glass in the freezer for 5–10 minutes or fill with ice while you prepare the drink.

Chill glass

In a cocktail shaker filled with ice, combine 2 oz añejo rum, 0.5 oz blanco rum, 0.5 oz sweet vermouth, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice and 0.5 oz spiced syrup. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Build and shake

Double-strain into the chilled coupe (or a rocks glass over fresh crushed ice). Add 2 dashes of Angostura bitters on the surface. Express the grapefruit twist over the drink by pinching the peel skin-side down to release oils, then drop it in or rim the glass with the peel. If using flamed peel, briefly run a lit match or lighter flame near the peel and skin-side down squeeze over the cocktail to flame the oils, then discard or drop in as garnish.

Strain and finish

Serve immediately. Optional: For a more refreshing presentation, serve over crushed ice in a rocks glass and garnish with the grapefruit wheel.

Añejo rum

Blanco (white) rum

Sweet vermouth

Fresh lime juice

Sa Pedro