Sunday, December 22, 2019


1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum
1 oz Punt e Mes
1/2 oz Yellow Chartreuse
1 dash Angostura Bitters
1 dash Regan's Orange Bitters

Stir with ice and strain into a rocks glass.
Two Sunday nights ago, we stopped into State Park where Peter Nelson and Steph Hiltz were behind the stick. For a drink, I asked Steph for the Bodega, and Pete later informed me that it was created by Evan Harrison. I surmised that it was one of Evan's for it reminded me of his Nonantum Cocktail in structure (besides making me think of a pineapple rum Green Point). In the glass, the Bodega welcomed the nose with pineapple and herbal notes. Next, caramel and grape on the sip sold out to pineapple rum flavors pleasantly joined by bitter herbal ones.

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