Recipe

 recreation of  a drink from Death&Taxes

• 2oz aged rum (I used El Dorado 12)
• .75oz Zucca Amaro
• .25oz orange liqueur (Pierre Ferrand Dry Curaçao)
• .25oz sweet vermouth (I used Carpano Antica)
  

Stir all ingredients with ice and strain. Smoke some star anise with a blow torch (or use a poor man BBQ lighter, not as effective, but it sorta works), and drop inside your drink. Next time I will enjoy it over a fresh ice cube, but it’s fantastic without as well.

About

One of the most awe inspiring drinks I ever had was at Death&Taxes whilst on a Lake Tahoe trip. It was one of those drinks that tasted SO special I never wanted it to end, and once it did, I knew I’d never forget it. What was so special about it was the smoked star anise, which the bartender torched on a mini cast iron pan. I was still just getting into cocktails at that time and took a photo of the menu. Years later, I now finally have all the ingredients to recreate it, so here it is, my take on the Spanish Diplomat.