bermuda hundred

1 1/2 oz Gin (Beefeater)
1 1/2 oz Pineapple Juice
3/4 oz Campari
1/2 oz Lime Juice
1/2 oz Orgeat

Shake with ice, strain into an ice-filled old fashioned glass (here, served down), and garnish with a cherry.

Two Mondays ago, I decided to make one of the recipes that had been in my browser tabs for a while, namely the Bermuda Hundred. This drink published in Saveur was crafted by Beth Dixon at Pasture in Richmond, Virginia, as her "lovechild of a Mai Tai and a Negroni." Before I read that, it seemed like a cross of a Royal Hawaiian and a gin Jungle Bird. The name has less to do with the island and more to do with Virginia for the Bermuda Hundred was the first administrative division in the English colony of Virginia in 1613. Moreover, the "hundred" was the English term to describe a plot of land that could support a hundred homes.
Once prepared, the Bermuda Hundred sailed towards the senses with a juniper, orange, and earthy aroma. Next, a creamy lime and pineapple sip gave way to gin, bitter orange, nutty, and pineapple flavors on the swallow.