Before whiskey took over, rum ruled New Orleans punch bowls. In the 18th and early 19th centuries, casks from Jamaica, Barbados, and Martinique poured into the city’s taverns, fueling early cocktails built on sugar, citrus, spice, and spirit—the very formula that still defines the New Orleans palate.

This rum-based riff on the Sazerac honors that lineage, trading rye for a duet of island rums. Smith & Cross brings the earthy funk of Jamaican pot stills, while Planteray Stiggins’ Fancy Pineapple layers roasted fruit and gentle sweetness reminiscent of rum-soaked desserts and island spice. Peychaud’s bitters and a whisper of absinthe ground the drink in local tradition.

Herbsaint to rinse

1 ounce Smith & Cross Traditional Jamaica Rum

1 ounce Planteray Stiggins’ Fancy Pineapple Rum

1⁄4 ounce Demerara Simple Syrup

2 dashes Peychaud’s bitters

1 dash Angostura bitters

orange peel twist

Rinse a chilled rocks glass with Herbsaint, discarding any excess, and set aside. In a mixing glass, add the rums, Demerara Syrup, and both bitters. Fill the mixing glass with ice and stir for 20 to 30 seconds, until well-chilled. Strain into the prepared glass. Twist the orange peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

DEMERARA SIMPLE SYRUP

2 cups demerara sugar

1 cup water

Combine the sugar and water in a small saucepan. Warm gently over low to medium heat, stirring until the sugar is completely dissolved. Do not boil—you just want the grains to melt smoothly. Once clear and uniform, remove from heat and let cool. Store in a sterilized glass bottle or jar in the refrigerator for up to 1 month.

(Tip: Add a teaspoon of dark rum to the cooled syrup as a natural preservative and flavor enhancer.)