About
This cocktail was created by Jim Romdall (@jimromdall) at Rumba (@rumbaseattle) in Seattle. The name and split base clearly nod to the Vieux Carré, while the absinthe rinse, sugar, Peychaud’s bitters, and lemon peel oil make it very much a Sazerac riff. Aged rhum agricole and Cognac share the base, with a small amount of overproof Jamaican rum adding extra depth and funk. Imbibe published the recipe as A Rum With a Vieux, but Rumba itself lists it as A Rhum With a Vieux, which makes a little more sense given the rhum agricole at the center of the drink.Cheers y’all!
Ingredients
- 1 oz · 30 mlaged rhum agricole
- 1 oz · 30 mlCognac
- ¼ oz · 7.5 mloverproof Jamaican rum
- ¼ oz · 7.5 mlrich simple syrup
- 4 dashesPeychaud's bitters
- 2 dashesAngostura bitters
- absinthe, to rinse
- lemon peel oil
Method
- 1
Rinse a chilled coupe or Nick and Nora with absinthe.
- 2
Add the remaining ingredients to a mixing glass.
- 3
Add ice and stir until chilled.
- 4
Strain into the prepared glass.
- 5
Express lemon peel oil over the surface and discard the peel.
- 6
No garnish.
anatomyofadrink.com/cocktails/a-rum-with-a-vieux