We’re a long way from the Caribbean, but there’s steel drum music on the Bose and strong rum in the cupboard just aching for some sunshine and warm weather (as we all are).

This cocktail is refreshingly acidic and citrusy, with layered flavors and the rich color that gives it its name.

ST CROIX SUNSET

1½ oz Aged overproof rum (I used Real McCoy 12yr, 92 proof)
1 oz Apricot brandy liqueur
½ oz Aperol or Campari
1 oz Freshly squeezed orange juice
½ oz Freshly squeezed lemon juice
¼ oz Vanilla sugar syrup (plain simple syrup works just fine)

Shake all the ingredients with ice until the frozen shaker makes your fingers hurt, then fine-strain into a chilled stemmer. Garnish with a twist of grapefruit zest.