the revenant

1 1/4 oz High Proof Cognac (1 1/2 oz Pierre Ferrand Ambre)
1/2 oz Cruzan Black Strap Rum
1/2 oz Amaro Ramazzotti
1/2 oz Grapefruit Liqueur (St. Elder)

Stir with ice, strain into a cocktail glass, and garnish with orange oil from a twist.Two Tuesdays ago, I found a reference to the Revenant published in Punch that seemed like an intriguing Cognac drink. The recipe was attributed to Shae Minnillo at Brooklyn's Maison Premiere, and the call for "high proof Cognac" suggested that it originally used Louis Royer which put out a 53% ABV label. When I searched for the name plus the brand, I found that this cocktail was a competitor in the 2014 "Show Me the Proof" competition that Royer hosted. Once prepared (albeit with a less proofier brandy), the Revenant revived the nose with an orange oil and Cognac aroma. Next, the amaro and black strap rum's caramel notes filled the sip, and the swallow showcased Cognac, root beer, and grapefruit flavors with a dark roast or licorice finish.