Beachcomber's Gold (Chicago)

By Martikibird

Ingredients

• 1 1/2 oz. light Puerto Rican rum
• 1/2 oz. French vermouth
• 1/2 oz. Italian vermouth
• 6 drops (1/8 teaspoon) Pernod
• Dash Angostura bitters
• 1/4 cup crushed ice

Preparation

Step 1

Blend ingredients in blender for no more than 5 seconds. Pour through fine mesh strainer into a coupe (champagne saucer) lined with an ice shell.

Ice shell should form a 'hood' over the drink. Serve with short straws.