[canboulay]

3/4 oz Scarlet Ibis Rum
3/4 oz Bowmore Islay Scotch
3/4 oz Averna
1/2 oz Barolo Chinato
1/4 oz Demerara Syrup
2 dash Mole Bitters

Stir with ice and strain into a rocks glass pre-rinsed with 3 spritzes of Del Maguey Chichicapa Mezcal. Twist an orange peel over the top.

For my second drink at Craigie on Main, bartender Jared Sadoian took my suggestion for a brown, bittered, and stirred drink and set to work. What he concocted reminded me of a Scotch and rum Black Manhattan (rye, Averna, Angostura Bitters); given the aromatized wine aspect, I had dubbed the style in the past a Brown Manhattan. With the Trinidad rum, demerara syrup, and the smoky notes from the Scotch and mezcal, I thought about how some islands burn their sugar cane fields before harvest in order to make the process easier and require less manual labor. In Trinidad, the burn is called Canboulay from the French cannes brulées meaning "burnt cane," and it is celebrated with a harvest festival that includes calypso music and a masquerade carnival. Since the drink needed a name, I figured Canboulay would make for a fine place holder for the time being.
The smoke notes and orange oils paired rather well on the nose. The Averna's caramel and the Barolo Chinato's grape dominated the sip, and the swallow began with the smoky Scotch followed by the rum. The swallow ended with Averna's herbal flavors with lingering chocolate, cinnamon, and clove notes. While the swallow was sweet, the sip was surprisingly drier; Andrea's reaction to this sweet swallow was to comment that "it's like candied Scotch!" Jared mentioned that the demerara syrup in retrospect was probably overkill, and I surmise that he would make up the difference with additional Barolo Chinato in the future.