In honor of Repeal Day and to celebrate the end of Prohibition on December 5th 1933, I was inspired to create a cocktail of historical significance. I started with Pisco, of course, to represent Peru and the taste of the oldest distilled spirit in the Americas. Then, added some dark barrel-aged rum from the Dominican Republic. And finally, combined Herbsaint and bourbon, in an homage to the Sazerac, the oldest known cocktail in The United States. Presenting, an end of Prohibition cocktail that could only be called The Saint and the Viceroy.
Prohibition caused the most popular drink of San Francisco, the Pisco Punch, to disappear. That’s why I had to include Pisco, because it was banned by Prohibition. Rum from the Dominican Republic is as old as the Pisco Punch, and untouched by Prohibition, it was aged in oak barrels starting in 1920. That’s why I included this rum, because it lived through Prohibition. And since Herbsaint first appeared in 1934, after Prohibition ended, it completed the timeline. Three spirits, 400 years apart, from before, during, and after Prohibition.
But are you still wondering why I called this cocktail The Saint and the Viceroy? Well, I’ll give you a hint. Peru, the Dominican Republic, and New Orleans are all connected in many ways. They were all Spanish Viceroyalties from the 1500’s to the 1800’s. And besides food, spices, and language, the Spanish also brought with them their Saints, many of which have become an important part of these cultures. So, to celebrate Repeal Day and honor the history in this cocktail, I made two servings, drank them slowly, and then named it The Saint and the Viceroy.
- 1 oz. Pisco
- 1/2 oz. dark rum
- 1/2 oz. bourbon
- 1/2 oz. Herbsaint
- juice of 1/2 a lime
- 1 oz. simple syrup
- lemon peel for garnish
Combine the Pisco, rum, bourbon, Herbsaint, juice of 1/2 a lime, and simple syrup in a shaker. Add ice and shake for 30 seconds to chill. Serve strained in a coupe, and garnish with a twist of lemon peel.
To prepare the simple syrup, mix equal parts water and sugar in a small saucepan, stir and bring to a boil until the sugar is dissolved. Let cool before using.
In this recipe I used Campo de Encanto “Acholado” Pisco, Brugal Añejo Rum, Bulleit Bourbon, and Legendre Herbsaint.