pickwick club

2 oz Plantation Pineapple Rum
1/4 oz Plantation OFTD Overproof Rum
1/4 oz Passion Fruit Syrup
1/4 oz Vanilla Syrup
1/4 oz Allspice Dram (St. Elizabeth at work, Hamilton's at home)
2 dash Angostura Bitters
2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)
1 dash Absinthe (10 drop Kübler at work, 10 drop St. George at home)

Build in a double old fashioned glass, add a big ice cube, stir to mix and chill, and garnish with orange oil from a twist.Two Fridays ago, a guest at Drink wanted an Old Fashioned but fruity, and I decided to take things in a tropical bend instead of going an apple brandy and grenadine direction. To a base of Plantation's pineapple rum, I sweetened things with Don's Spices #2 (vanilla syrup and allspice dram) and passion fruit syrup and used a bitters trinity of Angostura, mole, and absinthe. Since the volume was a quarter ounce shy of 3 ounces, I supplemented it with a splash of Plantation OFTD Rum to round out the mix. That guest and the two guests that I made it for later that evening enjoyed it so much that I made it for myself once I got home. That one yielded an orange, caramel, and vanilla aroma. Next, caramel and cooked pineapple notes on the sip sailed into rum, pineapple, passion fruit, vanilla, allspice, and clove flavors on the swallow. For a name, I dubbed it the Pickwick Club after the social venue in the Charles Dicken's novel that inspired the rum's creation in the first place.