caracara

1 oz Sazerac Rye
1 oz Jung & Wulff Trinidad Rum (Raising Glasses 8 Year Cask Strength)
1/2 oz Pineapple Syrup
4 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with a lemon twist. Two Saturdays ago, I had spotted an interesting recipe called the Caracara from the A Quick Drink book in my Instagram feed, and I noticed that it was one of the recipes that I had written on my bookmark that I never got around to making. The drink was created by Kitty Corbo for the dealer's choice round of Speedrack 2019 as a Sazerac riff. Indeed, there have been a few pineapple syrup-sweetened Sazerac variations that I have tried including the Bounty, Harbourmaster, and Dawn of Hospitality, so I was curious to try this one. In the glass, the Caracara gave forth a lemon and anise bouquet like a good Sazerac will. Next, a semi-sweet sip with hints of tropical notes on the sip opened up into rye, dark rum, pineapple, cherry, and anise flavors on the swallow.