1½ oz rum (white or aged)
¾ oz lime juice
¾ oz Small Hand Foods Pineapple Gum Syrup
½ oz apricot brandy
1 dash Angostura bitters
Shake vigorously over ice and strain into a chilled coupe glass. Garnish with a lime twist.
adapted from the Hotel Nacional, Havana, Cuba by Erik Adkins, Slanted Door, 2010