- 1½ ounces Zaya Gran Reserva Rum
- ½ ounce Disaronno Amaretto Liqueur
- 3 drops Bitter Girl Pear Jordan Bitters (Angostura would also work well)
- ¼ cup organic cane sugar
- ¼ cup boiling water
- ⅓ cup fresh squeezed Meyer lemon juice
To make the sour mix: Boil water and pour into a small jar over the sugar. Stir until fully dissolved, then let cool to room temperature. Add the lemon juice and stir to combine.
To make the cocktail: In a pint-size Mason jar or a cocktail shaker halffilled with ice cubes, combine the rum, amaretto and 2 tablespoons of the sour mix. Cover and shake well.
Strain into a glass with 2 ice cubes, then top with bitters and serve.