Red Legs

Stir Pineapple Rum, Scotch, Pedro XiméNez Sherry, Amaro with ice. Strain into a rocks glass.

After serving a pineapple rum-Scotch Sazerac at work as a follow-up to a rye-Cognac version, I started thinking about Pedro Ximenez and Amer Picon drinks from "Pioneers of Mixing from Elite Bars: 1903-1933," like the Reiff. At home, I used Amaro Ciociaro instead of Picon for a New York City twist, inspired by popular sherry-sweetened Old Fashioned riffs such as the McKittrick and Second Marriage. Naming it Red Legs after the Scottish pirate Red Legs Greaves, active in the Caribbean during the late 17th century, captured both the tropical and Scottish elements of the drink.

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