reverend de louisiane

2 oz Planteray Stiggins' Fancy Pineapple Rum
3/4 oz Sweet Vermouth (Alessio)
1/4 oz Benedictine
3 dash Peychaud's Bitters
3 dash Absinthe (30 drop St. George)

Stir with ice and strain into an old fashioned glass. Two Tuesdays ago, I spotted Matt Pietrek posting a pineapple rum riff on the De La Louisiane on Instagram. The recipe was called the Révérend de Louisiane as a nod to the job title of Stiggins in The Pickwick Papers as the hypocritical shepherd of the temperance movement, and it reminded me of Trina's Starlight Lounge's Stigginserac. When I inquired if the drink was his, Matt replied, "Yep. It's great with aged agricole, and at some point I thought, hmm... What about Stiggins'?" Once prepared, the Révérend de Louisiane opened up with anise and dark rum aromas. Next, a semi-sweet grape and dark cherry sip gained pineapple notes as the cocktail warmed up, and the swallow gave forth rum, pineapple, herbal, cherry, and anise flavors to round out the drink.