In the heady days of 2008 when we were all into brown, bitter, and stirred I developed this recipe looking to create a taste reminiscent of San Pellegrino’s Chinotto. I also was inspired at the time to create an anachronistic cocktail that may well have been served to you if the Polynesian Pop craze co-existed during prohibition at a Tiki Speakeasy.
Rumscullion
2 oz aged Demerara rum (El Dorado 12; 15 is better)
1 oz Punt e Mes
1/8 oz falernum
8 drops Herbsaint
2 dashes aromatic bitters
Stir with cracked ice and strain into chilled coupe glass. Garnish with orange swath, expressing the oil on the drink and rim of the glass.
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