Guerre de Course

• 1.0 oz. aged rhum agricole (Clement 6 yr.)
• 0.5 oz. Cognac (Pierre Ferrand 1840)
• 0.5 oz. sweet vermouth (Noilly Prat)
• 0.5 oz. Maurin Quina
• 0.25 oz. Amer Picon
• 0.25 oz. Benedictine

Stir with ice and strain into coupe.

This one started out in a completely different place as sort of a rum Manhattan, and over iterations evolved until I noticed mostly French ingredients. So I decided to swap in rhum agricole from Martinique split with Cognac instead of the original rum, and then added a dash of Benedictine for good measure, and got this complex sipper.

The French angle had me thinking of French corsairs in place of English privateers, and doing a bit of reading found the term “guerre de course,” meaning “commerce raiding” which is such a fancy term for pirating. Fancy name for a fancy drink.