kill divil

1 1/2 oz Ron Matusalem Gran Reserva 15 Year Old Rum
3/4 oz Lime Juice
1/2 oz Molasses Syrup (2:1 molasses:water)

Shake with ice and pour contents into a rocks glass. Garnish with a lime wedge and a straw.

For my second drink at Green Street last night, I asked bartender Derric Crothers to make me the Kill Divil. I had neglected this drink for quite a while since it simply seemed like a Daiquiri that just used molasses instead of simple syrup; however, it was much more complex than that, and I am glad that I finally gave it a try.
The Kill Divil began with an earthy molasses nose that was colored by fresh lime aromas. The drink was no where like a Daiquri as the darker rum and molasses took the drink in a different direction. Most significant was the contribution of the molasses on the swallow which donated a delightful funkiness to the drink. Indeed, it reminded me more of a Corn'n'Oil than a Daiquiri. The Kill Divil lacked the Corn'n'Oil's spice notes from the falernum and Angostura Bitters but contained a lot more funky richness from the molasses than from the Corn'n'Oil's Blackstrap Rum.