the bounty

1 oz Sazerac Rye Whiskey
3/4 oz Oloroso Sherry (Lustau)
1/2 oz Pineapple Syrup
2 dash Peychaud's Bitters
1 dash Bittermens Tiki Bitters (2 dash Bittermens Burlesque)

Stir with ice, strain into a rocks glass pre-rinsed with Herbsaint, and garnish with an orange twist.

Two Fridays ago, I decided to make one of the recipes from Maxim's recent article on Sazerac riffs. The first one that called out to me was The Bounty by T. Cole Newton who owns and bartenders at 12 Mile Limit in New Orleans. He described how "It's a Tiki-tinged spin on the classic Sazerac, inspired by Antoine Peychaud's Caribbean roots and named for the ill-fated ship from Mutiny on the Bounty." I was excited because I wanted to see how pineapple syrup would work as a sweetener in a Sazerac, and whether it would be akin to the pineapple rum Sazerac dubbed the Stigginserac.
The Bounty captured the nose with an orange, anise, and nutty aroma. Next, pineapple and grape cashed in on the sip, and the swallow returned rye, nutty grape, and anise spice flavors on the swallow. With the sherry in the mix, the concept took a tasty Manhattan angle similar to how the Merchants Exchange Manhattan came across.