The Pipe

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

http://bostonapothecary.com/?p=1530

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