Lion of Baltimore — Two rums, sweet vermouth and lime under allspice bitters

Lion of Baltimore

Two rums, sweet vermouth and lime under allspice bitters

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Ingredients

  • 1 ozOverproof Pot Still Rum
    A high-ester rum with four to six years on it
    Substitute: Any overproof aged rum
  • 1 ozJamaican Rum
    The funk half of the split
  • 2 dashesPimento Aromatic Bitters
    Allspice, anise and clove
    Substitute: Any allspice-led bitters
  • 3/4 ozLime Juice
    Fresh
  • 1 ozSweet Vermouth
    Equal to each rum, which is what makes this more than a daiquiri
  • pinchSalt
    The merest pinch, or 2 drops of saline
  • 1/4 ozOrgeat Syrup
    A seasoning here rather than a sweetener

Instructions

  1. Add 1 oz overproof pot still rum, 1 oz Jamaican rum, 1 oz sweet vermouth, 3/4 oz lime juice, 1/4 oz orgeat, 2 dashes pimento bitters and a pinch of salt to a shaker
  2. Fill with ice and shake vigorously
  3. Fine-strain into a pre-chilled coupe
  4. Set a lime wedge on the rim

Technique Notes

Two rums, and the split is the recipe. An overproof pot still rum brings the ester and the weight, and a blended Jamaican brings the funk without pushing the strength any further. Using one rum for both measures gives either a thinner drink or a hotter one.

Why the Lion of Baltimore Works

Orgeat and allspice is a tiki pairing, and the vermouth is what makes this something else. In each serving, a quarter ounce of orgeat against three ounces of spirit is a seasoning rather than a sweetener, which leaves the bitters room to be the spice.

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