Another fine drink. Sam gave me this recipe back in November of 2012. According to him the Rothman & Winter Orchard Pear is used (I incorrectly typed "peach" when I posted this on Flickr at the time but I meant to type pear--I blame the alcohol for that mistake). Also if you're using the recipe that I posted there should be a half-ounce of Benedictine in this drink, too. Otherwise everything looks good.

Indeed I poached this one from you, Eric. Thanks for the corrections; it should all be good now. I'll be more attentive and also choose to blame it, in the fashion of you and Jamie Foxx, on the alcohol.

I am drawn to you!   Best cocktail ever! As per semper Tempis Fugit forever . I used th St george spiced pear which adds a little kick.  NICE!

From the bar notes at Russell House Tavern via Sam Gabrielli (bar manager at the time), "This is Kyle’s much anticipated premier installment of a series of Titanic themed cocktails, and it was worth the wait. Smooth and complex, you would not necessarily jump to this being a Scotch cocktail, without provocation. Sweet, slightly peaty malts blend with subtle pear and herbal flavors from the two liqueurs. The Quinquina provides a bitter balance, which is enforced by the presence of bitters and the acid phosphate, resulting in a Tempting cocktail that will leave you whispering….."

3.5/5, rounding to 4. Semi-dry, drier than expected based on the Dolin blanc. I attribute this to the Swedish bitters which lend a bit of a cedar chest flavor & nose.

Dark brown, cola colored with a slight amber hint. Nose is a rich, sweet mix of the nutty sherry and rum with hints of clove, sweet dark fruit, and allspice. Sip is light and sweet up front, perhaps from the Benedictine, and that sweetness continues onto the midpalate with the sweet dark fruit notes of the Punt e Mes combining the rum, whose flavor emerges nicely, and briefly dominates. Towards the back of the tongue, the combination of sweet nutty and lightly acidic flavors from the sherry come forward and the back of the tongue, and especially the swallow, sees the bitter herbal notes of the Punt e Mes. Often, Punt e Mes can be a bit over-bitter but in this case it is light, and just enough to provide a fantastic foil to the sweetness on the initial sip. The finish sees a slight dryness on the tongue and the sherry dominating. All in all this is a fantastic, complex, and wholly original drink, presenting flavors that most drinkers are not used to experiencing in a a sophisticated and intriguing package. Furthermore, it is a drink that evolves as it warms, becoming more rum and sherry dominant with the bitterness decreasing slightly.

Used Ron Zacapa 23 and delicious. Any other old monk substitution suggestions?

Very nice, rum and sherry combo gives a lot of richness with the bitter notes for the vermouth and the herbals as well as a late hit of chocolate from the bitters. Wonderful.