3/4 oz Punt e Mes
1/2 oz Campari
1 tsp Cane Syrup (Sirop J.M.) (*)
1 dash Regan's Orange Bitters
1 dash Fee's Orange Bitters
Stir with ice and strain into a rocks glass containing a large cube. Garnish with a flamed orange twist.
(*) Sub a 2:1 simple syrup
Two Tuesdays ago, I decided to make the Pirate Slave that I had spotted on Imbibe Magazine's website. The recipe was created by Colin Shearn and Al Sotack at Philadelphia's Franklin Mortgage & Investment Co. Indeed, the rhum agricole, Campari, and aromatized wine combination reminded me of Scott Holliday's Defensio, so I was definitely willing to give this one a go.