3/4 oz fresh lemon juice
3/4 oz triple sec
1 1/2 oz Barbados Rum (I went with Mount Gay and was not disappointed)
Rub the rim of a cocktail glass with the spent lemon shell and coat with sugar (I used demerara sugar). Shake the juice, triple sec and rum with ice cubes and strain into your sugar-rimmed glass.
Now my variant on it added a scant 1/8 oz of Pimento Dram. You can find it commercially as St. Elizabeth's Allspice Dram, or you can make your own, which takes a while, but is incredibly good. Here's what you'll need
2 1/4 cups overproof rum (go with 151-proof Lemon Hart or 126 proof Wray and Nephew...leave the Bacardi alone)
1/2 cup whole dried allspice berries
3 cups water
1 1/2 lbs brown sugar
Crush the allspice berries coarsely with a mortar and pestle, combine in a large jar with the rum and seal it up. Let it steep for 10-14 days, shaking it every day. Once it's done steeping, pour through a strainer lined with cheesecloth, then pour that liquid through a coffee filter. You'll be happier without little bits of allspice in it.
Combine the sugar and water over heat to make a 1:1 simple syrup, cool, and add that syrup to your rum infusion in a clean, sterilized bottle and let it sit in the back of your fridge for a month or more. As it matures, it'll become very smooth, but very spicy. A little will go a loooooong way.
As for the modified Outrigger, I'm almost thinking the 1/8 oz of pimento dram I used tonight was a little too much, but it plays with this rum VERY well. The lemon juice and triple sec's citrus makes this almost Christmas-like when combined with the allspice liqueur, but not quite...the rum keeps it summery. I think if I upped the lemon juice a little more and added a dash of lime juice, it'd be even better. It wouldn't be an Outrigger anymore, but it'd be good!