1 shot (1½oz) spiced rum (I used Sailor Jerry)
1oz St. George spiced pear liqueur
½oz Biscotti Famosi liqueur
2 dashes Peychaud's bitters
1 dash Fee Brothers black walnut bitters
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.