we are the dead

1 oz White Rum (Privateer Tres Aromatique)
1 oz Smith & Cross Rum
1 oz El Dorado 5 Year Rum
1/2 oz Pineapple Rum (Plantation)
1/2 oz Velvet Falernum
3/4 oz Lime Juice
1/4 oz Grenadine
1/4 oz Pineapple Syrup
2 dash Angostura Bitters
2 dash Absinthe (20 drop St. George)

Shake with ice, strain into a tulip glass or Tiki mug, top with crushed ice, and garnish with a mint bouquet, cherry, and cinnamon stick (cinnamon stick only).Two Saturdays ago was David Bowie's 75th anniversary of his birth, so I was impelled to turn to Amanda Schuster's 2019 Bowie cocktail retrospective on the Alcohol Professor that included my Life on Mars. The recipe that stood out was Cory Miller's Zombie riff at Sweet Afton in Astoria, New York, that was inspired by a song on Bowie's Diamond Dogs album called We are the Dead. Since whatever mint in my garden that was still alive was buried under around 8 inches of snow, I skipped that aspect of the garniture. The We are the Dead greeted the nose with a cinnamon and funky aged rum bouquet. Next, lime, caramel, and berry notes on the sip flowed into rum, pineapple, clove, and anise flavors on the swallow.