Beach & Panorama #2

Prepare the grenadine by combining equal parts pomegranate juice and sugar and heating gently to dissolve. Use the listed 0.5 oz portion.

Gently rub the inside of a cocktail coupe with fresh basil leaves to release their aroma.

Rinse the coupe with a splash of absinthe, swirling it around to coat the glass, then discard any excess.

In a cocktail shaker, combine the blended rum, freshly squeezed lime juice, homemade grenadine, lime peels, and a dash of Boker's bitters.

Fill the shaker with ice and shake vigorously until well-chilled.

Strain the cocktail into the prepared coupe.

Carefully float dry vermouth on top of the cocktail, allowing it to gently rest on the surface.