harbourmaster

2 oz Appleton Reserve Rum (Appleton Signature)
1/2 oz Pineapple Syrup
1/4 oz Velvet Falernum
1 dash Fee's Black Walnut Bitters (3 dash Strongwater Mountain Elixirs Walnut)
1 dash Angostura Orange Bitters

Stir with ice and strain into an old fashioned glass rinsed with St. Elizabeth Allspice Dram (Hamilton's Allspice Dram). Two Sundays ago, I finished processing a batch of pineapple syrup from the pineapple half left over from my competition, and I sought out a use. From the pre-Pandemic Eastern Standard bar bible, I latched on to the Harbourmaster that had a curious Sazerac-like build to it. It had the pineapple syrup-falernum of the Pineapple Death Squad, and that in a trio with allspice dram like the Tiger's Tale and Colonial Bastard. Moreover, I have seen the allspice dram rinse in a number of recipes such as the Harvard Yard #2, Heart of Stone, and The Keenan. Once prepared, the Harbourmaster welcomed the senses with an allspice aroma. Next, a pineapple-driven sip flowed into rum, pineapple, walnut, clove and allspice flavors on the swallow. Overall, it was a touch sweet but a tasty combination.