Lauren Steele’s Rhum and Tonic

Half a lime

1¾ ounces Barbancourt 8-Year Haitian Rhum

4 ounces Fever Tree Indian Tonic Water Grapefruit peel

Instructions: Squeeze the lime into a Collins glass, then top with rhum. Add ice and top off with tonic water. Use a spoon to gently pull up the lime and rhum from the bottom of the glass. Express the grapefruit peel over the drink, then drop it on top.

Stephen Lam / Special to The Chronicle 2019

Esther Mobley / The Chronicle Above: Lauren Steele of Ramen Shop creates a Hart Crane cocktail. Right: Steele’s Rhum and Tonic.