act of faith

1 1/2 oz Jamaican Rum (Appleton Reserve)
1/2 oz Pedro Ximénez Sherry (Lustau)
1/2 oz Blackstrap Rum (Cruzan)
1/4 oz Angostura Bitters

Build in a rocks glass with a large ice cube. Stir to chill and garnish with an orange twist.

Two Fridays ago, we began the evening with the Act of Faith that appeared in a recent New York Times article. The recipe was crafted by Dan Greenbaum of Manhattan's The Beagle and Attaboy, and the combination of rums, Pedro Ximénez sherry, and spice seemed rather appealing.
The orange twist's aroma brightened that of the rum's blackstrap molasses and sherry's dark grape notes. The aroma prepared the mouth for the sip which offered raisiny grape, caramel, and molasses notes; next, the swallow shared a sharp and dry medley of rum, grape, and Angostura's spice. Interestingly, most of the sherry and molasses notes were pushed into the sip by the hefty slug of bitters instead of residing in the swallow where they most often can be found.