Maximo Maximus

Ingrédients

• 60 ml Havana Club Maximo Extra Anejo Rum
• 15 ml Demerara Sugar Syrup
• 2 dashes Angostura Bitters
• 2 dashes Peychaud's Bitters
• 1 Lemon Twist

Préparation

1. Fill a mixing glass with ice cubes.
2. Add the Havana Club Maximo Extra Anejo Rum, Demerara Sugar Syrup, Angostura Bitters, and Peychaud's Bitters.
3. Stir gently for 30 seconds until well-chilled.
4. Strain the mixture into a chilled coupe glass.
5. Express the lemon twist over the drink to release the oils, then discard the twist.

Coupe glass, lemon twist garnish.