Tuesday, October 25, 2016


1 1/2 oz Avua Cachaça
3/4 oz Lime Juice
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
1/2 oz Absinthe

Shake with ice, strain into a Double Old Fashioned glass, and fill with crushed ice. Garnish with mint sprigs, a smouldering cinnamon stick, and 3-4 dashes Peychaud's Bitters.

Two Tuesdays ago, Andrea and I ventured up to Woburn to have dinner at Sichuan Garden II's Baldwin Bar. For a drink, I asked bartender Patrick Andrew for the Kokomo off of the new cocktail menu that he attributed to Mick Kellogg. With the rum, lime, orgeat, and cinnamon, the idea reminded me of the Cuban Anole but with a dose of absinthe in the mix.
The Kokomo offered up mint aroma to the nose to add to the cinnamon smoke air filling up my end of the bar. Next, lime accented the creamy sip, and the swallow began with grassy and earthy rum and orgeat flavors, respectively, and ended with cinnamon and absinthe's anise on the finish.

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