savannah unknown

1 1/2 oz Appleton Rum
1/2 oz Averna
1/2 oz Punt e Mes
1/2 oz Pink Grapefruit Cordial (*)
1 dash Bittermens Grapefruit Bitters

Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.
(*) An oleo saccharum of grapefruit peel and sugar; add the same amount of grapefruit juice as sugar to make a 1:1 syrup. In a pinch, a 1:1 syrup of grapefruit juice to sugar would do, and for drier palates, grapefruit juice would work; however, both of these shortcuts will lack the peel notes.
After Clio, I crossed the river to meet up with Andrea for dinner, but I was a bit early. Therefore, I popped into Craigie on Main for a drink where Anne Thompson and Zachary Evans were tending bar. From the menu, I asked Anne for the Savannah Unknown. The drink greeted me with an aged rum and grapefruit oil bouquet. A grapefruit sip showcased the Averna's caramel notes, and the rum filled the swallow along with grapefruit peel and bitter notes. Lastly, as it acclimated to the room's temperature, the Savannah Unknown got a bit sweeter.