1 oz Barbancourt Estate Reserve Rum
1/2 oz Fee's Falernum
1/2 oz Lime Juice
1 barspoon St. Elizabeth Allspice Dram
1 dash Bittermens 'Elemakule Tiki Bitters
Trim the fruit away from a lemon wedge; score the pith side of the peel with a few lines using a knife; place peel in plate and add a few dashes of Angostura Bitters followed by a dash of Lemon Hart 151 Rum; set afire on plate. As the peel is burning, shake rest of ingredients with ice and strain into a rocks glass. Twist peel over drink to express the oils and drop in glass.
On Sunday night, Andrea and I needed an adventure to get us out of the house, so we trekked over to Craigie on Main where Ted and Paul were tending the bar that night. When I asked bartender Ted Gallagher if he had any new drinks he was excited about, he mentioned only a few of the ingredients of this drink before I stopped him and gave him the thumbs up. Nothing seems to get the attention of other bar patrons than a drink -- or in this case garnish -- on fire, and Ted's theatrical preparation of this drink may have been overshadowed by the drink itself.