3⁄4 oz Rye (rooibos-aromatized)
3⁄4 oz Aquavit (caraway-forward)
3⁄4 oz Rosato Vermouth
3⁄4 oz Dry sherry
1 bsp Bénédictine
2 ds Peychaud's Bitters
1⁄2 oz Demerara Rum, Lemon Hart 151 (or El Dorado 151, as float)
Instructions
Stir, strain, up, float.
Notes
1. It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here. 2. I've used both Lillet Rosé and Cocchi Rosa as substitutes for rosé vermouth, to good results.
Cocktail summary
Created by
Stephen Shellenberger, boston apothecary
Is an
authentic recipe
Reference
Rye, Aquavit, Rosato Vermouth, Dry sherry, Demerara Rum, Bénédictine, Peychaud's Bitters
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
5
1