The Trois-Îles Elixir

#### Description: A harmonious and complex riff on a classic rum cocktail that captures the rich, diverse flavors of the Caribbean. This drink marries the nuanced depths of aged rhum Agricole, the fresh vibrancy of white rhum Agricole, and the robust character of black pot still rum. Enhanced by the bitter notes of Suze and the aromatic warmth of Allspice Dram, the Trois-Îles Elixir is further elevated with the earthy sweetness of hickory nut bitters and the bold spices of blackstrap bitters. Tawny port and Heirloom pineapple amaro add layers of fruit and complexity, creating an unforgettable sip that dances between sophistication and exotic allure. #### Ingredients: - 1 oz Aged Rhum Agricole - 1 oz White Rhum Agricole - 1 oz Black Pot Still Rum - 0.5 oz Suze - 0.25 oz Allspice Dram - 0.25 oz Tawny Port - 0.25 oz Heirloom Pineapple Amaro - 2 dashes Maple Bitters - 2 dashes Blackstrap Bitters - 1 dash Hickory Nut Bitters #### Glassware: Serve in a coupe glass #### Garnish: Garnish with a thin slice of grilled pineapple and a single brandied cherry. #### Instructions: 1. Combine the aged rhum Agricole, white rhum Agricole, black pot still rum, Suze, Allspice Dram, Tawny Port, and Heirloom Pineapple Amaro in a mixing glass with ice. 2. Add the maple bitters, blackstrap bitters, and hickory nut bitters. 3. Stir the mixture well for about 30 seconds until properly chilled and diluted. 4. Strain into a chilled coupe glass. 5. Garnish with a thin slice of grilled pineapple and a single brandied cherry. 6. Serve immediately and enjoy the intricate interplay of flavors.