Jane Danger’s recipe was inspired by a trip in Jamaica from the beautiful, rural Appleton Estate to the urban town of Kingston. She came up with the Road to Kingston after seeing the little food stalls on the side of the roads packed with citrus, coconut, pineapple and spices.
Add all the ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe.
Garnish with a grapefruit peel and an edible flower.
*Black-pepper-spiced Wray & Nephew rum: In a large container, combine 1/2 oz pink peppercorns and 1/2 oz black peppercorns with 16 oz Wray & Nephew rum, and let sit for 4 to 8 hours. Fine-strain peppercorns out.