The overall effect of adding pear brandy instead of the usual rye or cognac is the benefit of fruity softness. Catoctin Creek pear brandy is pretty strong stuff, but it has a soft nose and pear flavors that come from distilling fruit juice. That goes great with a soft Guyana rum like Hamilton 86. The rest of the recipe should look familiar to Sazerac fans. The one difference is that the glass is not rinsed with absinthe, but the liquor has several dashes of absinthe in it.
- 1 1/ 2oz. aged rum (Hamilton 86 Demerara River used)
- 1/2 oz. pear brandy (Catoctin Creek used)
- 2 dashes absinthe
- 1 tsp. demerara syrup
- 4 dashes Peuchaud's bitters
- 1 dash Angostura bitters
- lemon twist
Stir all ingredients in a mixing glass with ice. Strain into an Old Fashioned glass. Twist a lemon zest over the glass and discard.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com