lei'd to rest

1 1/2 oz Planteray Barbados Rum (Doorly's 12 Year)
1/2 oz Planteray Jamaica 2001 Rum (Monymusk Classic Gold)
1 tsp Lustau East India Solera Sherry
1 tsp Cinnamon Syrup
1 tsp House Falernum (Velvet)
1 dash Angostura Bitters
1 dash Tiki Bitters (Bittercube Trinity)

Stir with ice, strain into an absinthe-rinsed (Butterfly) old fashioned glass, and garnish with the oils of an orange twist and a lime twist.Two Sundays ago, I ventured back to the 2016 Maison Ferrand's New York City Cocktail Book and became intrigued by the Lei'd to Rest by Ryan Liloia at Clover Club in Brooklyn. This tropical Sazerac of sorts is still served at the bar, and the combination of Pedro Ximenez, falernum, cinnamon, and absinthe was one that worked well in the Dry Tongue Therapy as a more standard citrus-driven Tiki number, so I was curious to try it here. The Lei'd to Rest opened up with orange, lime, anise, and licorice aromas. Next, grape and caramel notes on the sip relaxed into slightly funky rums, raisin, cinnamon, clove, and anise flavors on the swallow.