salvatore

2 oz Rhum Agricole (Rhum JM 100° Blanc)
1/2 oz Cynar
1/4 oz Benedictine
1/4 oz Amaro Ciociaro

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.Two Fridays ago, I was perusing Difford's Guide when I spotted the Salvatore by J.E. Clapham that he created earlier this year. The Benedictine and Picon-like Ciociaro combination reminded me of Deep Ellum's Creole Variation (or perhaps a regular Creole with a rum base and Cynar serving as the sweet vermouth). Clapham commented on my Instagram that he created this with an aged rhum agricole, but I thought the result with a blanc was delicious even without barrel age notes. In the glass, the Salvatore ascended to the nose with lemon, grassy, plastic, and herbal aromas. Next, caramel notes on the sip opened up into funky and grassy rum, orange, and bitter herbal flavors on the swallow.