Venezolana: Aged Rum Cocktail

• 1½ oz. aged rum
•  ¾ oz. grapefruit-serrano reduction
•  ½ oz. guava nectar
•  ½ oz. pineapple juice
•  ¼ oz. fresh lime juice

Preparation

1. 1.

   Shake all of the ingredients with ice, strain into a glass over a single large ice cube, then garnish.

2. 2.

   Grapefruit-Serrano Reduction: In a medium saucepan, combine 1 cup of fresh grapefruit juice with 1 cup of granulated sugar. Split 2 or 3 fresh serrano chiles lengthwise, and remove and discard half of the seeds. Bring the grapefruit mixture to a simmer over medium heat, stirring until sugar dissolves, and add the the chiles and remaining seeds. Let mixture simmer for about 10 minutes, then remove from heat and let cool. Strain the syrup and keep refrigerated for up to 2 weeks.