- 60 ml Ron Prohibido 12
- 20 ml Italian Vermouth Rosso
- 10 ml Benedictine
- 2 dashes of Peychauds bitters
- Garnish: yellow lemon skin

Preparation:

Put all the ingredients into a cold mixing glass with 6 ice cubes, and stir with a bar spoon for 10 seconds.
Then pour the mixture through a bar strainer into a cold coupette glass and garnish with yellow lemon skin.