Saint-Domingue

Another Sazerac rendition, this one using rhum agricole.  This name comes from the original colonial name of Haiti, where Rhum Barbancourt is made.

1 1/2 oz Rhum Barbancourt (I used the 8-year-old Five Star, but the slightly younger Three Star would be fine too)
1/2 rye whiskey
1 barspoon pineapple syrup

Rinse a rocks glass with absinthe and set in the freezer.  Pour listed ingredients over ice and stir, then strain into the prepared glass.  Squeeze an orange peel coin over the drink and drop in for garnish.

I like the way the absinthe here reinforces the herbal character of the Barbancourt while the rye gives it a little bit of characteristic Sazerac edge.  This makes me want to try a half-and-half blend in Improved Cocktail format (a fancified Jerry Thomas rendition with dashes of maraschino and absinthe).  Might pop up here before too long...