1 ½ oz. Ron Barceló Gran Platinum rum
Muddled ginger
½ oz. Mezcal
¾ oz. Lemon juice
½ oz. Cinnamon syrup
¼ oz. Aperol
1 oz. Apple cider
Build in tin. Shake and strain into a double rocks glass over crushed ice. Garnish with a slice of ginger and orange and sprig of mint .
The mixologists at Ron Barceló created this recipe.
