Latin Quarter

Originally coming from Death and Co. in New York, the Latin Quarter is essentially a twist on the classic Sazerac.  Two ingredients make this one unique, for starters an aged rum is use as the spirit here instead of the classic rye.  However the interesting twist comes from the addition of mole bitters.  Together though these ingredients make for quite an interesting cocktail.

You will find many variations of this recipe, particularly on the ratio of bitters, and most will use cane sugar and Ron Zacapa rum.  However for my creation I stuck with my go to sweetener of agave syrup and utilized some of my stash of Cuban Havana Club 7 Años rum.

Latin Quarter2 oz Dark Rum
1/4 oz agave syrup
1 dash Angostura Bitters
1 dash (full dropper) Bittermens Xocolatl Mole Bitters
3 dashes Peychaud’s Bitters
Absinthe Rinse

Rinse the glass in absinthe and set aside.  Mix everything over ice and shake well, serve up in cocktail glass and express a lemon peel over the top, no need to garnish.

Thoughts?