Ingredients

• 1 oz Barbados rum, preferably Real McCoy 5 year
• 1/2 oz rhum agricole, preferably Neizzon Elevé Sous Bois
• 1/2 oz Jamaican rum, preferably Smith & Cross
• 1 oz sweet vermouth, preferably Cocchi di Torino
• 1 dash orange bitters
• 1 dash Angostura bitters
• Garnish: orange peel

Instructions

• Stir all ingredients with ice
• Strain into a chilled coupe
• Express orange peel over the drink and discard