Ever since I began experimenting with my Pimento Dram (a.k.a., allspice liqueur) recipe I’d been wanting to play more with the lovely, rich, sumptuous, dark and caramelly Demerara rum that I used to make it. Demerara rum is made exclusively in the nation of Guyana, with Demerara sugar — large crystals, golden-colored, rich with molasses but not as moist as typical American brown sugar. The most readily available brand is Lemon Hart, which is fine stuff (and, as Dr. Cocktail points out, the makers of the only palatable 151 proof rum on the American market; the only cocktail for which Bacardi 151 is suitable, by comparison, is the one made by Mr. Molotov). I picked up a bottle for a mere $16 at Topline Wine and Spirits in Glendale, and it was off to CocktailDB to look for interesting suggestions for the use of this fine rum. Here’s the first one that came up. It’s good.

The Atlas Cocktail

1 ounce Calvados or apple brandy.
1 ounce Demerara rum (Lemon Hart).
1/2 ounce Cointreau.
1 dash Angostura bitters.

Stir in mixing glass with ice for no less than 30 seconds.
Strail into a cocktail glass. Optional orange twist garnish.