drunken dodo

2 oz Scarlet Ibis Rum (1 1/2 oz Raising Glasses 8 Year Trinidad Cask Strength Rum + 1/2 oz water)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz St. Elizabeth Allspice Dram (Hamilton's)
2 dash Angostura Bitters

Stir with ice, strain into a coupe glass, and garnish with an orange twist.Two Sundays ago, I spotted the Drunken Dodo by Brian Miller in 2008 as published in the first Death & Co. Cocktail Book, and I realized that while I do not have Scarlet Ibis Rum, I do have another Trinidad rum that I could use. Once prepared, the Drunken Dodo proffered an orange, molasses, and allspice aroma. Next, grape and caramel notes on the sip entered into rum and allspice flavors on the swallow.