split second

25 mL Plantation Pineapple Rum (1 oz)
20 mL Jameson Irish Whiskey (3/4 oz Jameson Crested)
7.5 mL Yellow Chartreuse (1/4 oz)
7.5 mL Giffard Crème de Cacao (1/4 oz Bols)
5 mL 2:1 Cane Syrup (1/4 oz 1:1)
1 dash Angostura Orange Bitters

Stir with ice and strain into a rocks glass with a large ice cube.A few weeks ago, an user on Reddit posted on the cocktails forum the menu listing with ingredients for a drink called the Split Second on the Dead Rabbit menu. After several of us put forth guesses, that person eventually reached out to the bar and got the actual recipe. Without knowing about the cane syrup and bitters, my guess was reasonably close (1 1/2 oz Jameson, 3/4 oz pineapple rum, 1/2 oz Yellow Chartreuse, 1/4 oz crème de cacao) to the house spec; for my estimation, I based my Yellow Chartreuse and cacao amounts on the Golden Phone recipe. Once built the proper way, the Split Second gave forth an herbal, chocolate, and pineapple aroma. Next, honey and tropical fruit notes on the sip flipped into whiskey, pineapple, and chocolate flavors on the swallow with an herbal and bubble gum finish. Overall, the Dead Rabbit version was more tropical and less whiskey-forward than I would have designed it, but still rather good. Moreover, it was a touch sweeter than I prefer, but it did mellow with ice melt.