rumscullion

2 oz Aged Demerara Rum (Hamilton's 86° Demerara River)
1 oz Punt e Mes
1 tsp Falernum (Velvet)
8 drop Herbsaint
1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)

Stir with ice, strain into a cocktail glass, and garnish with a long orange twist.Two Tuesdays ago, I reached for Beachbum Berry's Remixed book to uncover a glossed-over gem. There, I found Craig Hermann a/k/a Colonel Tiki's Rumscullion that he created in 2008 at the Thatch Tiki Bar in Portland, Oregon. The combination reminded me of the Zakim but with rum and absinthe instead of whiskey, so I was intrigued. While the book's recipe suggested El Dorado 12 Year, I used what I had. Craig mentioned on my Instagram post that, "The original used ED15, and I must add any aged Demerara or like full-bodied non-funky rum work plenty fine: I have used Foursquare Barbados vintage/named expressions to great success. At its heart, the drink is a rum Manhattan variation. The inspiration was to recreate and home in on the Chinotto sour orange flavors I grew to love so much in bitter sodas (notably the San Peregrino)." Once prepared, the Rumscullion gave forth an orange, caramel, grape, and anise aroma. Next, caramel and grape notes on the sip opened up into woody rum, bitter herbal, clove, and cinnamon flavors on the swallow.