This one is pretty simple:
Stir or shake with ice, strain into a cocktail glass.
- 1 oz. gin
- 1 oz. rum (preferably one that is aged)
- 1 oz. triple sec
- 1 dash pastis (or a high-quality absinthe if you can get it)
I tried one last night, using Bombay Sapphire gin, Hall of St. James 25yo Demerara rum, Cointreau, and Pontarlier-Anis pastis.
This was one very nice cocktail! The aged rum's smokiness, the bittersweet of the Cointreau, the herbal dryness of the gin, and the anise from the pastis came together very, very well.
It's funny - I didn't used to be a big fan of cocktails - but the first Sazerac that I made quietly nudged me on the course of mixilation...