puerto rican racer

2 oz Ron del Barrilito 3 Star Rum (Don Q Añejo)
1/2 oz Laird's Bonded Apple Brandy
scant 1/2 oz Yellow Chartreuse
1 tsp Grenadine
1 dash Peychaud's Bitters

Stir with ice and strain into a double old fashioned glass with a large ice cube.

Two Wednesdays ago, I selected the Death & Co. Cocktail Book to guide me for the evening's nightcap. There, I spotted the Puerto Rican Racer which was one of their riffs on the Diamondback that called for Puerto Rican rum instead of rye whiskey and added a touch of grenadine and Peychaud's Bitters to the mix. Since I had enjoyed their brandy riff, the Sidewinder by Phil Ward, I was game to try Thomas Waugh's 2009 creation named after another poisonous snake.
The Puerto Rican Racer greeted the nose with an apple aroma accented by herbal notes. Next, caramel and honey with a hint of berry on the sip led into rum, apple, and minty-herbal flavors on the swallow.