ned king's gem

1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)
1 oz Appleton Signature Rum (Appleton 8 Year)
3/4 oz Lime Juice
1/2 oz Pineapple Syrup 2:1 (3/4 oz 1:1)
1 dash Angostura Bitters

Shake with ice, strain into a Nick & Nora (coupe) glass, and garnish with freshly grated nutmeg. When we were in Easthampton a few weeks ago, we visited Lauren Clarke's store, Tip Top Wine Shop. Lauren used to run the seminal DrinkBoston blog from 2006 to 2014 that captured the players. places, and some of the recipes of the Boston cocktail renaissance in parallel (but with an earlier head start) with this blog. During our visit, she recommended a few nearby cocktail bars; however, we had an intinerary of breweries and a restaurant to visit and did not make it out for mixed drinks. One of those bars was Gigantic in Easthampton, and I found their recipe for Ned King's Gem in a 2022 Punch article. His riff on William Schmidt's The Gem from the 1891 The Flowing Bowl Book added bitters, removed the lemon slice garnish, changed the rum origin from Santa Cruz (Virgin Islands) to Jamaica, and replaced the sugar with the pineapple syrup to all pineapple syrup to modernize the classic. Once prepared, Ned King's Gem proffered cinnamon, barrel-aged, and vaguely fruity aromas to the nose. Next, lime and pineapple notes on the sip revealed rum, Cognac, tropical, clove, and allspice flavors on the swallow.