Dreamed up by Nick Detrich at New Orleans’s Cane & Table, this cocktail has dried-fruit and almond tones thanks to the oloroso Sherry, while the heavy dash of NOLA-native Herbsaint, an anise liqueur, provides a fun and funky herbal zing.
About the Bar
Entering the spartan interior of Cane & Table, with its weathered plaster walls and Shaker-style stools, it’s like stepping into a locals-only cafe in Old Havana. Run by the same team behind New Orleans’s game-changing bars Cure and Bellocq, Cane & Table’s focus is rum-centric cocktails, and has a Carribean-inflected bar-bite menu to match.
The Raisin Cane
1½ ounces Banks 5 Island Rum
1½ ounces El Maestro Sierra Oloroso Sherry
1 teaspoon vanilla syrup
2 dashes Angostura bitters
1 dash Legendre Herbsaint
1 orange peel slice
Combine all the ingredients except the orange peel in a mixing tin, add two handfuls of ice and stir 30 times. (Yes, 30.) Strain into a chilled coupe.
Twist the orange peel over the drink and gently rub it around the rim of the glass.