Hadley's Tears (Death & Co. Recipe)

I can't say that I've seen a lot of genever cocktails with dark rum and Galliano. The thing is, I've pretty much drawn the line just after rum-based Sazeracs and didn't consider what a great maritime spirit genever is and just how much it can influence a classic cocktail. 

Drinks of this proportion are all about the herbal presence of the absinthe and citrus bitters. Bols Barrel Aged Genever doesn't fight this trend with juniper and malty notes that melt right into the well aged rum. The recipe calls for Jamaican rum, and George Bowman's is a blend of Caribbean rums that hews closely to Appleton or Pusser's. I like featuring a local spirit as often as I can on this blog, so that is why its here.

But a Sazerac needs sugar. You get that from Galliano and simple syrup. More vanilla and anise isn't going to detract from the overall experience. Galliano and aromatic bitters just takes this drink closer to Itailian wedding cookies and away from carrot cake. 

• 1 oz. Appleton Estate rum (George Bowman's used)
• 1 oz. Bols Genever (Barrel Aged genever used)
• 1 tsp. Galliano
• 1/2 tsp. absinthe (Ricard used)
• 1 dash aromatic bitters (Hella used)
• 1 orange twist

Stir all ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange twist. 

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