Sunday, January 27, 2019


4 tsp El Dorado 12 Year (1 oz Diplomatico Reserva Exclusiva)
4 tsp Pusser's Overproof Rum (1 oz Plantation OFTD)
3 tsp Benedictine (3/4 oz)
3 tsp Noilly Prat Dry Vermouth (3/4 oz)
1/2 tsp Allspice Dram (1 bsp Hamilton's)
1 dash Absinthe (1/2 bsp St. George)

Stir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.
After returning from a brewery taproom mini-tour of north-central Massachusetts followed by dinner, it was time for a nightcap and bed. For a drink, I selected Tom Sandham's 2012 World's Best Cocktails and spotted Michael Mas' Carbu that he crafted at one of the Experimental Cocktail Clubs. With two rums, an aromatized wine, and an herbal liqueur, it reminded me of the Palm Viper, and the Benedictine here conjured up thoughts of the 1919 Cocktail. In the glass, the Carbu met the nose with a lemon, anise-herbal, and dark funky rum aroma. Next, caramel from the two dark rums on the sip continued on as further rum notes on the swallow along with minty, chocolate, and herbal accents.

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