The Pipe

34 oz Rye (rooibos-aromatized)
34 oz Aquavit (caraway-forward)
34 oz Rosato Vermouth
34 oz Dry sherry
1 bsp Bénédictine
2 ds Peychaud's Bitters
12 oz Demerara Rum, Lemon Hart 151 (or El Dorado 151, as float)
Stir, strain, up, float.
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.
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