Friday, August 15, 2014


1 1/2 oz Appleton V/X Rum
1/2 oz Privateer Silver Rum
1/2 oz Amaro Montenegro
1/2 oz Luxardo Maraschino Liqueur
2 large swaths Lemon Peel
2 dash Regan's Orange Bitters

Express oil from lemon peel into mixing glass. Add the swaths, the rest of the ingredients, and ice; stir and strain into a coupe glass.
For a second drink at Kirkland Tap & Trotter, I asked bartender Kenny Belanger for the Seaward. Kenny described how this was bar manager Jared Sadoian's recipe. Once mixed, it offered a caramel aroma from the aged rum that was brightened by citrus elements. The caramel continued on into the sip where it mingled with cherry notes when the Seaward was colder and orange flavors when it was warmer. The swallow shared the rum notes and alternated between nutty cherry and orange peel on the finish. The lemon oil was less obvious as a flavor component but perhaps it worked to brighten the drink up. Perhaps switching the liqueur ratio to 3/4 oz Montenegro and 1/4 oz Maraschino would help the keep the Maraschino in check in this recipe.

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