Sunday, July 9, 2017


2 oz Plantation Stiggins' Fancy Pineapple Rum
1 Sugar Cube
6 dash Peychaud's Bitters

Muddle the sugar cube with the bitters and a splash of water. Add rum and ice, stir, strain into a rocks glass pre-rinsed with Herbsaint, and garnish with a lemon twist.
Two Sundays ago, Andrea and I ventured down to Trina's for dinner. For a cocktail, I asked if bartender Isaac Sussman could make a Sazerac with Plantation's pineapple rum. I remember the first time I had a Rum Sazerac was in New Orleans in 2010 with the D-Day Sazerac; for that drink, the idea was a thought process of what sort of Sazerac could be made if U-Boats had prevented whiskey or brandy from getting to New Orleans during World War II. Years later, I began spotting recipes for Rum Sazeracs in mid-century drink books, so apparently it was not all that novel of an idea and perhaps stemmed from post-Prohibition or World War II whiskey shortages. Here, with the Stiggins' Fancy Pineapple Rum, the barrel notes carried the structure of the drink and the pineapple flavors added a tropical note on the finish and made this quite the delight to quaff.

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