pedro martinez

2 oz Demerara Rum (Hamilton 86° Demerara River)
1 oz Cocchi Sweet Vermouth
1/4 oz Maraschino (Luxardo)
10 drop Aromatic Bitters (Scrappy's)
3 dash Orange Bitters (Angostura Orange)
4 drop Absinthe (St. George)
1 peel Lime

Express the lime peel into the mixing glass and drop in. Add the rest of the ingredients and ice, stir, strain into an old fashioned glass with ice, and garnish with oil from two lemon twists.Two Tuesdays ago, I reached for Nicole Schaffer's Portland Cocktails book and spotted the Pedro Martinez by Michael Shea at Rum Club as a rum take on the classic Martinez. The closest thing that I have previously tried was Death & Co.'s Martica which was a split base brandy and rum take on the Old Tom gin classic, so I was game to have one with my new bottle of Hamilton's Demerara River Rum. Once prepared, the Pedro Martinez welcomed the senses with lemon oil, caramel, nutty cherry, and smoke aromas. Next, caramel and grape notes mingled on the sip, and the swallow followed up with woody dark rum, cherry, and spice flavors with a lime and anise finish.