spice trade

1 oz Bols Barrel-Aged Genever
1 oz Zacapa 23 Year Rum
1/2 oz Bonal Gentiane-Quinquina
1/2 oz Lustau Pedro Ximenez Sherry
2 dash Bittermens Tiki Bitters

Stir with ice and strain into a coupe glass. Garnish with a cherry and an orange twist.

For my last drink at Sichuan Garden II, bartender Ran Duan pointed out the Spice Trade that just appeared on the menu. My guess is that the drink's name reflects the Dutch origin of the Genever in honor of their power in the spice trade starting at the beginning of the 17th century.
Orange oil and grape notes greeted the nose. The richness of the sherry and aged rum joined the sherry and Bonal's grape and Genever's malt flavors on the sip. Finally, the swallow began with the Zacapa Rum, followed by the Genever's botanicals and Bonal's bitter herbal elements, and finished with the bitters' spice. This Spice Trade was more on the softer, richer side as opposed to the kümmel and Herbsaint-laden Spice Trade in Beta Cocktails.