The Sitchel


¾ ounce spiced rum
¾ ounce Laird’s applejack
1 ounce rice vinegar
1 barspoon Peychaud’s bitters
1 barspoon Angostura bitters
Juice of half a lemon
1 tablespoon powdered sugar, tapped to even
2 tablespoons molasses (not blackstrap)
1 tasting acid phosphate


Combine the rum, applejack, vinegar, bitters, lemon juice, powdered sugar, molasses, and acid phosphate in a shaker with ice. Shake vigorously. Transfer to another shaker, checking to make sure all molasses transfers and is incorporated. Shake vigorously again. Transfer and shake as necessary to incorporate molasses. Strain into a rock’s glass and serve.

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