mock wit

1 oz Rhum Barbancourt 3 Star (Ryan & Wood Folly Cove)
1 oz Cynar
1 oz Grapefruit Juice
15 drop Angostura Bitters (1 dash)

Shake with ice and strain into an ice-filled Highball glass. Garnish with a grapefruit twist.

After the Mansfield Cocktail, I turned to the North Star Cocktails book for the next libation. There, I spotted the Mock Wit created by Birk Stefan Grudem of Hola Arepa in Minneapolis. The recipe's pairing of Cynar and grapefruit juice is one that worked rather well in Evan Harrison's Peralta and Highland Kitchen's Bitter End.
The grapefruit oil joined the barrel-aged rum on the nose, and the grapefruit continued on into the sip where it mingled with the Cynar's caramel. The swallow began with the rum, transitioned to the Cynar herbal flavors, and finished with grapefruit notes.