1 1⁄2 oz Rum, Pusser's
3⁄8 oz Rum, Smith & Cross
3⁄8 oz Allspice Dram
3⁄4 oz Lime cordial
1 spg Mint (as garnish)

Build in a highball mostly filled with crushed ice and swizzle. Top with more ice and garnish with mint tucked near a straw.


For the cordial (mostly Jeffrey Morgenthaler's recipe): Infuse the juice and zest of one large lime along with a cup of water, 250g sugar, and 1 oz citric acid sous vide at 190° for an hour and a half. Cool, refrigerate for a day, and strain solids.
For the pimento dram I used the Serious Eats website's recipe.


Starting point was Rafa's Cutlass (linked as reference). This is also in Ancient Mariner and Mosquito Coast territory.

Cocktail summary
Picture of Sabre
Craig Eliason
Created by
Craig Eliason, Saint Paul, Minnesota (USA)
Is the
author's original creation
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