• ¾ oz Aged rhum agricole
• ½ oz Patagonian brandy
• ¾ oz Bittersweet gentian liqueur
• 1 oz Bianco vermouth
• 2 Dashes Peychaud’s bitters
• Garnish: lemon twist

Combine the aged rhum agricole, Patagonian brandy, bittersweet gentian liqueur, bianco vermouth and Peychaud’s bitters in a mixing vessel and stir with ice.

Strain into a rocks glass over a large cube.

Use a citrus peeler to cut a long strip of lemon peel and gently squeeze it over the top of the drink (with the white pith facing toward you, not the drink). This releases a fine mist of citrus oil that will land on the surface of the drink. Trim off the rough edges of the lemon peel, give it a twist and balance it on the rim of the glass or in the middle of the large cube.