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• Rinse a highball glass: Fill the glass with ice, water and a small amount of yellow chartreuse, swirl to coat the sides, then discard.

• Combine the remaining ingredients in a mixing glass, stir and then strain into the highball glass without ice.

• Garnish with a flamed orange peel.

Yellow Chartreuse
1½ oz. Appleton Estate 12-year rum
1½ oz. Bulleit bourbon
¾ oz. simple syrup
3 dashes Fee Bros. rhubarb bitters

This article appears in Feb 1-28, 2010.

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