burnisher

1 oz Old Grand-Dad Bonded Bourbon (Evan Williams Bonded)
1 oz Hamilton Navy Strength Rum (1/2 oz Smith & Cross + 1/2 oz Hamilton 86° Demerara River)
1/2 oz Pierre Ferrand Dry Curacao
1/2 oz Amer Picon (Torani Amer)
1/2 oz Kronan Swedish Punsch

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist. Two Thursdays ago, I was perusing the KindredCocktails database when I came across the Burnisher created St. Paul cocktail enthusiast Craig Eliason a few days prior. It read like other burly drinks such as Chuck Taggart's Boulevard des Rêves and Colin Shearn's Transatlantic Giant, so it caught my eye. Moreover, its Picon-Swedish punsch pairing reminded me of the Rocket and other drinks, and the orange liqueur-Swedish punsch has prospered in the 1940s variation on the Corpse Reviver #2 and more modern ones like Dr. Rieux, so I was game to try this one. In the glass, the Burnisher proffered orange, caramel, and a hint of treacle on the nose. Next, the caramel and orange notes continued on into the sip, and the swallow opened up with dark rum, Bourbon, dark orange, and rum funk flavors. Overall, it was definitely intense and overproof, but it mellowed over time as the ice melted.