red legs

1 oz Pineapple Rum (Planteray)
1 oz Scotch (Cutty Sark Prohibition)
1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/4 oz Amaro Ciociaro

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Tuesdays ago, I served a guest at work a pineapple rum-Scotch Sazerac as a follow up to a rye-Cognac one. That combination got me thinking of Pedro Ximenez-Amer Picon drinks that I made from the Pioneers of Mixing from Elite Bars: 1903-1933 book such as the Reiff. I used the New York City-favored Amaro Ciociaro instead of Picon since Pedro Ximenez sherry-sweetened Old Fashioned riffs such as the McKittrick and Second Marriage are also popular there. I dubbed this the Red Legs after Red Legs Greaves, a Scottish pirate active in the Caribbean during the late 17th century, to capture the Scottish and tropical vibes in the drink. In the glass, the Red Legs showcased an orange and dark dried fruit aroma. Next, dark grape and caramel notes on the sip sailed into pineapple, dark orange, smoky Scotch, and date-raisin flavors on the swallow.