saint pierre

1 oz Pig's Nose Blended Scotch
1 oz Dos Maderas 5+5 Rum
3/4 oz Punt e Mes
1/4 oz Lustau Pedro Ximenez Sherry
1 dash Angostura Bitters
1 dash Angostura Orange Bitters

Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.

Two Friday nights ago was the opening evening of Thirst Boston. After I departed the Diageo event at Wink & Nod, I made a quick stop to visit Sahil Mehta at Estagon for food and a quick cocktail before continuing on to the Don Papa Rum event at Shore Leave. In looking through Sahil's drink notebook, I spotted a curious split-base recipe that reminded me of the Plymouth Street Harvest with the overlap of Punt e Mes and Pedro Ximenez sherry elements. With Scotch and rum as the base spirits, I mentioned to Sahil that his unnamed drink reminded me of an offshore Prohibition-era warehouse inventory; this led to dubbing it the Saint Pierre after the island in Newfoundland that Bill McCoy and other rumrunners used as their northern base.
The Saint Pierre began with an orange and smoky malt nose. Next, caramel and grape on the sip gave way to rum, raisin, and bitter herbal flavors on the swallow with a smoke and raisin finish.