creole sazerac

1 2/3 oz Rhum Clement VSOP (Rhum Depaz)
1/3 oz Rhum Clement Creole Shrubb (Cointreau)
3 dash Peychaud's Bitters
1 bsp Simple Syrup

Stir with ice and strain into a rocks glass rinsed with Green Chartreuse. Garnish with orange oil from a twist.

Two Fridays ago, I rediscovered a post by Gary Regan about Sazerac variations while searching for another drink that paired rhum agricole and Green Chartreuse. The Sazerac riff that I selected from that article was the Creole Sazerac that was different from the recipe of the same name from the Death & Co. Cocktail Book. This one was created by Tim Judge while in India when he was discussing the influence of France on cocktails. Here, three French-influenced spirits play a role: rhum from Martinique, Chartreuse from France, and Peychaud's Bitters from a Creole pharmacist.
The Creole Sazerac began with orange and grassy herbal aromas that led into a rich orange sip. Next, the grassy rum began the swallow that ended with Peychaud's anise spice.