1 shot (1½oz) spiced rum (I used Sailor Jerry)
1oz St. George spiced pear liqueur
½oz Benedictine
½oz Biscotti Famosi liqueur
2 dashes Peychaud's bitters
1 dash Fee Brothers black walnut bitters
maraschino cherry
According to the label, St. George's spiced pear liqueur is made of pear brandy, pear juice, and spices, which makes it more of a bottled punch like Pimm's No. 1 than a liqueur (fruit liqueurs are a sugary infusion of fruit in alcohol). It's less syrupy than a liqueur, and has a drier finish and mildly bitter aftertaste. Benedictine is an herbal liqueur with a sweet spice flavor. Biscotti Famosi is a slightly herbal twist on an amaretto, combining almond with herbs and spices, and really does taste like a biscotti in booze form. Peychaud's is a classic aromatic bitters (it's called for in a Sazerac) with a distinct anise aspect that IME works well with the biscotti liqueur. This turned out well balanced, a little on the sweet side but not cloying. And it nicely covered the aftertaste of the St. George spiced pear. A keeper.
