rum club daiquiri

2 oz Baccardi 8 Rum (Don Q Añejo)
3/4 oz Lime Juice
1/2 oz Demerara Syrup 2:1
1/4 oz Maraschino Liqueur (Luxardo)
1 dash Angostura Bitters
6-8 drop Absinthe (Obsello)

Shake with ice and strain into a cocktail glass.

After the Dunhill, I reached for the rum booklet of The Cocktail Hour series. There, I spotted the Rum Club Daiquiri created by Michael Shea. I regret not making it the Rum Club when we were in Portland, Oregon, last October, especially since we were close -- we made it to Beaker & Flask next door, but our timing did not allow for it. Apparently, it is one of the industry hangouts for the Portland bartending scene.
The Rum Club Daiquiri appeared like a Hemingway Daiquiri with bitters and absinthe but without the grapefruit juice. On the nose, the rum's richness and the bitters' spice began the drink. A lime sip contained some of the Maraschino liqueur's cherry flavors, and the swallow showcased the rum, nutty Maraschino, and spice notes.