Saturday, July 1, 2017


2/3 Rye (1 1/2 oz Old Overholt)
1 dash Pineapple Juice (1/2 oz)
1 dash Benedictine (1/2 oz)
2 dash Sweet Vermouth (1/2 oz)
1 dash Picon (1/4 oz Torani Amer)

Shake with ice and strain into a cocktail glass.

Two Saturdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as the guide for my evening's libation. In the American whiskey section, I became curious about the Ramon which seemed like a Creole Cocktails with the addition of pineapple juice. Since Picon and pineapple go so well together such as in the Oriente, I was definitely curious to see the result.
The Ramon began with a whiskey and bitter herbal bouquet. Next, grape and malt on the sip led into rye and a pineapple-bitter orange combination on the swallow with a herbal finish.

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