Stir with ice, strain into a coupe glass pre-rinsed with Herbsaint, and garnish with a cherry.
I remade this at home that night with housemade orgeat and enjoyed it. It yield a pineapple, anise, and rye aroma. Next, a creamy, grape, and tropical fruit sip. And rye, rum, pineapple, bitter herbal, and anise flavors on the swallow.
One of my friends turned regulars stopped into the Smoke Shop for dinner. For his second drinks, he requested a Manhattan. When I inquired if he wanted a classic, a riff, or even something tropical, he latched on to the last option for he had spent part of the weekend making Tiki drinks for a gathering. I decided to riff on the Martinique from Pioneers of Mixing at Elite Bars: 1903-1933, and I altered the rye whiskey base and pineapple juice into a split of rye and pineapple rum. Also, instead of sweet vermouth, I swapped in Punt e Mes embittered by Angostura and Peychaud's. I later dubbed it the Little Caribbean after a neighborhood in Brooklyn.