This drink comes from the absolutely gorgeous book Absinthe Cocktails, which credits its creation to Brian Miller of the bar Death and Company. It starts with a dark rum daiquiri and then adds a splash of Campari and absinthe, two favorites of mine, so I was curious.
2 oz aged rum (Appleton Estate) 0.5 oz Campari 0.5 oz lime juice 0.5 oz simple syrup (turbinado) 0.125 tsp absinthe (Pernod) Shake and strain. Garnish with a floated lime wheel
This was a little bit of a disappointment. The initial taste is good, with the bitter Campari playing well against the rum and the lime and the absinthe subtly tying things together (it’s being used in bitters quantities here), but the aftertaste is no good. A sharp bitter lime aftertaste is not particularly pleasant. There are some good ideas here, but this doesn’t quite work.