wicked wench

1 oz Planteray OFTD Rum
1 oz Carpano Antica Sweet Vermouth (Alessio)
1 oz Aperol

Stir with ice and strain into a rocks glass with ice. Two Saturdays ago, I returned to the online recipe flashcards for the New Orleans-themed Club 33 at Disneyland in Anaheim and selected the Wicked Wench as a curious equal part stirred drink. I was able to find a Yelp drink photo from 2019, and a Yelp menu photo in 2018 that explained, "The Wicked Wench sailed the seas under Captain Barbossa laying waste to all those dared challenge her. Strike yer colors, ye bloomin' cockroachers! Then let me celebrate with me glass of killdevil!" The last time I had the sweet vermouth-Aperol combination was in the Proof of Heart also from Club 33, but the combination reminded me the most of the Kingston Contessa with Smith & Cross and perhaps the Bless Up with Appleton (and the addition of small amounts of Averna and cacao) both at Eastern Standard. Since I am a sucker for OFTD Rum and how its burliness can reshape a cocktail, I gave this one a go. In the glass, the Wicked Wench welcomed the senses with a dark rum, orange, and funky molasses aroma. Next, grape and caramel notes on the sip lured in funky rum, roast, herbal, and orange flavors on the swallow.