Recipe
- 2oz Plantation Stiggins’ Fancy Pineapple rum
- 1 sugar cube
- 6 dashes of Peychaud’s bitters
- Rinse of Absinthe
Muddle the sugar cube with the bitters in a glass, and add the pineapple rum and ice. Stir, then strain into an absinthe-rinsed glass. To “rinse” a glass, either add a few drops of absinthe and rotate the glass to cover all sides, or better yet, put some absinthe into an atomizer (you can find these cheap on Amazon) and spray the inside of the glass.
About
This was a fun one. Do you like pineapple rum? Do you like sazeracs? Why not both? Here’s the Stigginserac, courtesy of Frederic Yarm from CocktailVirgin. The fruity tropical pineapple notes really stand out and nicely counteract the herbal anise flavors of the absinthe for a deliciously complex, fruity yet spirit-forward cocktail.
The sazerac cocktail is a classic New Orleans drink that is essentially a variation on a traditional Old Fashioned – combining a barrel-aged brown spirit, sugar, and bitters. The drink was originally made with cognac (a grape-based aged brandy from the Cognac region in France), but due to the phylloxera pest epidemic that destroyed much of the French grapevines in the late 1800s, cognac became scarce and as such was replaced with the more accessible American rye whiskey.
Well, if the sazerac was able to thrive with both of those spirits, things look promising to sub in a pineapple-infused barrel aged rum – a nod to today’s tiki popularity in the cocktail world.