1/2 oz Plantation 5 Year Barbados Rum
3/4 oz Lime Juice
1/2 oz Pineapple Juice
1/2 oz Grenadine
1/4 oz Vanilla Syrup
Shake with ice and strain into a Highball glass filled with fresh ice. Garnish with a lime slice and cherry, and add a straw.
For my second drink at Eastern Standard, I asked bartender Seth Freidus for one of his creations, Pizarro's Voyage. The recipe was his take on the classic Pisco Punch; the first variance was splitting the pisco spirit base with some aged rum and the second was swapping the simple (or gomme) syrup for pomegranate and vanilla syrups. Moreover, for a pisco, he opted for Macchu Pisco's La Diablada which he found to be very light and floral.