rough seas

3/4 oz Ginger Syrup
3/4 oz Orgeat
3/4 oz Lemon Juice
1 oz Jagermeister
1 oz Cachaça (Seleta Gold)
1 heavy dash Peychaud's Bitters

Whip shake, pour into a Swizzle glass (Tiki mug), and fill with pebbled ice. Garnish with additional Peychaud's Bitters (omit) and a spent half lime (lemon) shell filled with rum and ignited (El Dorado 151).

For a liquidy treat Sunday night two weeks ago, I reached for Sother Teague's I'm Just Here for the Drinks and spotted the Rough Seas. The recipe was one that he crafted for a Tiki by the Sea event in Wildwood, New Jersey, at one of the years previous to the one I attended in 2018, and it utilized the sponsor's Avua Cachaça and one of Sother's favorite liqueurs, Jagermeister. The cachaça-Jagermeister pairing was one that I was familiar with after making the Rio Grande Sour last year.
The Rough Seas shared cachaça funk and nutty orgeat to the nose over diesel aromas of the El Dorado 151 in the garnish (once extinguished). Next, lemon balanced the liqueur's caramel on the sip, and the swallow proffered a funky spirit, nutty orgeat, and ginger swallow with additional spice elements from the Jagermeister to add a bit of complexity.