Can we legitimately call this drink, which originates in 1977’s Two-in-One International Recipe Card Collection for Mixed Drinks and Hors d’oeuvre, a “Sazerac”? Probably not, but Takoi beverage director Drew Pompa thinks it deserves a fair shake nonetheless. A split base of Guyanese and Jamaican rums provides a well-calibrated starting point, complemented by a number of disparate but cooperative ingredients, including Louisiana staples Peychaud’s bitters and Crystal Hot Sauce.
Drew Pompa, Takoi | Detroit
- 3/4 ounce Guyanese rum, preferably El Dorado 3-Year
- 3/4 ounce Jamaican rum, preferably Plantation Xaymaca Special Dry
- 1/2 ounce lemon juice
- 1/2 ounce simple syrup
- 1/2 teaspoon Crystal Hot Sauce
- 1/4 teaspoon Peychaud's Bitters
- 1/8 teaspoon absinthe
Garnish: lemon peel
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a rocks glass over a large ice cube.
- Garnish with lemon peel.