Midnight Mass (Death & Co. Recipe)

I love the imagery that this name evokes. Benedictine and Cardamaro give this Latin Mass of a drink a whiff of  incense. It's herbs, after all. And a stirred rum cocktail can take on the airs of holy water in bottles found in a monastery's reliquary. Most of that is all marketing, however. But so is the magic behind bartending. There are no saints in this industry, and magical elixirs are all basically the same alcohol molecule. 

There is something to be said about proportions and preparation in bartending that makes it somehow more sanctified when done well. Benedictine, while not made by monks, has the ability to transport drinkers to a simpler time when real art was behind every recipe that came from French liqueur distillers. 

And amari are the same way. Cardamaro may taste like spiced boiled sweets, but it is actually a wine infusion with gentian and cardamom, not something that I'd feel comfortable making myself. I'll leave it to the experts and pretend that they have a special relationship with God.

• 2 oz. Scarlet Ibis rum (Rhum Barbancourt used)
• 3/4 oz. Cardamaro
• 1/4 oz. Benedictine
• 1 dash Jerry Thomas bitters (Hella aromatic used)
• 1 orange twist as garnish

Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled coupe glass and garnish with the orange twist.