If you gravitate toward stirred, brown spirit–focused drinks, you'll love this cocktail. Created by Maks Pazuniak at Jupiter Disco in Bushwick, and featured in Brooklyn Bartender by Carey Jones, it starts with rich aged rum. Honeyed Bénédictine adds sweetness and an herbal character that's boosted with a rinse of anise-y absinthe. But the key to this drink's savory side is a mix of vegetal, bittersweet Cynar and peaty, smoky Laphroaig Scotch.
- 1 3/4 ounces (50ml) aged rum, such as Ron Zacapa 23
- 1/2 ounce (15ml) Cynar
- 1/2 ounce (15ml) Bénédictine
- 1/4 ounce (10ml) peaty Scotch, such as Laphroaig
- 1 dash Angostura bitters
- 1/4 ounce (10ml) absinthe
Add rum, Cynar, Bénédictine, Scotch, and bitters to a mixing glass, then fill with ice. Stir until well chilled, about 30 seconds.
Rinse chilled cocktail coupe with absinthe, discarding excess. Strain cocktail into rinsed glass and serve immediately.
Mixing glass, cocktail strainer