1 oz 151 proof Demerara Rum (Lemon Hart)
1/2 oz Demerara Syrup
1/2 oz Honey Syrup
1/4 oz Allspice Dram
4 drops Absinthe (Herbsaint)
2 dash Angostura Bitters
Build in a tall glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with mint sprigs and freshly grated nutmeg.
Note: Recipes on the web have 1/2 oz lime juice, but I followed the book's specs.
Two Tuesdays ago, I decided to make a drink that I had spotted in Paul Clarke's The Cocktail Chronicles. I was lured in for the recipe was created by rum wizard Martin Cate of Smuggler's Cove and the ingredients seemed to do no wrong. While I lacked Angostura 1919 Rum at home to properly make this drink (for 1919 + 151 = 2070), I felt that Denizen 8 Year Rum had enough intrigue to fill in the gaps. It took me a moment after making it to realize that I had not juiced a thing, and without citrus, it was a Tiki Old Fashioned as a Swizzle.