1 oz Pineapple Jamaican Rum (3/4 oz Planteray Stiggins' Fancy + 1/4 oz Smith & Cross)
1 oz Cognac (Courvoisier VS)
1 tsp Falernum (Velvet)
[1 tsp Demerara Syrup -- my addition]
4 dash Peychaud's Bitters
2 dash Aromatic Bitters (Angostura)
Stir with ice, strain into an old fashioned glass rinsed with absinthe (Pernod Absinthe), and garnish with orange oil from a twist.
With my enjoyment of the Apricot Sazerac two night before, I was game to try another Sazerac riff when I spotted one on my
Instagram feed. One of my friends had posted the recipe for the Tropical Sazzy by Jordan Hughes via Jordan's High Proof Preacher channel. I have previously enjoyed tropical Sazerac riffs like the
Lei'd to Rest,
Stigginserac, and
Bananarac, so I was game to try this one. I assume that the Jamaican pineapple rum was from Doctor Bird, and I did my best with three parts of Stiggins' Fancy to one part Smith & Cross. Once stirred and strained, the Tropical Sazzy donated an orange, anise, dark rum, and licorice bouquet to the nose. Next, a semi-sweet lightly caramel sip relaxed into pineapple, funky rum, Cognac, clove, and anise flavors on the swallow.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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