1 part Turin Vermouth (1 1/4 oz Dolin Sweet)
1 spoon Pineapple Syrup (1/4 oz)
2 dash Noyaux (1/8 oz Tempus Fugit)
2 dash Curaçao (1/8 oz Pierre Ferrand Dry)
2 dash Angostura Bitters
Stir with ice, strain into a cocktail glass, and garnish with lemon oil.
After returning home from Green Street, I was in the mood for a nightcap so I reached for Louis Fouquet's 1896 Bariana. The recipe appeared like a gussied up Pirate's Cocktail with added tropical complexity from pineapple syrup, crème de noyaux, and curaçao. For a rum, I opted for a rhum agricole given the Martinique reference in the name as well as the French author (ignoring of course, the Martinique from Pioneers of Mixing at Elite Bars that was a rye-based number).