3/4 oz Lime Juice
1/2 oz Demerara Syrup 2:1
1/4 oz Maraschino Liqueur (Luxardo)
1 dash Angostura Bitters
6-8 drop Absinthe (Obsello)
Shake with ice and strain into a cocktail glass.
After the Dunhill, I reached for the rum booklet of The Cocktail Hour series. There, I spotted the Rum Club Daiquiri created by Michael Shea. I regret not making it the Rum Club when we were in Portland, Oregon, last October, especially since we were close -- we made it to Beaker & Flask next door, but our timing did not allow for it. Apparently, it is one of the industry hangouts for the Portland bartending scene.