My first thought was to pay tribute to my favorite nut drink, Angus Winchester's Peanut Malt Flip. It was my go-to nightcap at Green Street Grill a few years back, and I remember only having to say the letters "PMF" to let bartender Derric Crother know that it was time. However, I have already written about that and done riffs on it. While I do enjoy my walnut liqueurs but I have never splurged on a bottle, so I opted for what was available on my shelves at home already and selected orgeat. For a recipe, I remember spotting a curious one on ShakeStir that utilized gentian liqueur as a base spirit. The recipe, the Frog Splash, was crafted by Morgan Schick, manager of Trick Dog in San Francisco and creative director for the Bon Vivants, and his inspiration for the recipe was the Mai Tai.
Frog SplashWhile the recipe was submitted to an Avèze competition, I opted for the Salers that I had available at home. I was also keen on the recipe for my herb garden's mint had just recently come back and I was dying to put it to use. Once mixed, that mint garnish paid dividends for it complemented the aroma of the gentian liqueur. A rich lime sip had a lot of body from the orgeat, and the swallow was nutty, rum, and gentian. Overall, the Frog Splash was rather harmonious; I originally feared that the bitter herbal notes from the Salers would dominate and that Smith & Cross would be rather surly here, but neither was the case. The orgeat-smoothed herbal feel did make me think of the Momisette albeit with a different herbal element.
• 1 1/2 oz Avèze Gentian Liqueur (Salers)
• 1/2 oz Smith & Cross Rum
• 1 oz Small Hands Orgeat (BG Reynolds)
• 1 oz Lime Juice
Shake with ice and strain into a cocktail glass. Garnish with a mint sprig.