When on the hunt for a lesser-known rum classic, Jewel Murray and her team workshopped several cocktails from The Savoy Cocktail Book until they found a winner: the Pauline. Bartender Daniel Sanchez spearheaded the development of the spec, which leans on an unusual Haitian rum that combines two clairins and an unaged rum. The wormwood bitters of the original recipe are here replaced by a combination of absinthe and orange bitters, while the original recipe’s nutmeg had to stay for this winterized rum sour.
The Gibson’s Pauline
The Gibson | Washington, D.C.
- 1 1/2 ounces unaged rum, preferably San Zanj Haitian rum
- 3/4 ounce lemon juice
- 1/2 ounce simple syrup
- 4 dashes absinthe, preferably Kübler Original
- 1 dash orange bitters, preferably Regans’ or Fee Brothers
Garnish: freshly grated nutmeg
- Combine all ingredients in a cocktail shaker.
- Add ice, seal and shake to chill.
- Strain into a chilled coupe.
- Garnish with nutmeg.