tipping point

1 oz House Rum Blend (*)
1 oz Kronan Swedish Punsch
1/2 oz Dolin Dry Vermouth
1/2 oz House Sweet Vermouth
1 tsp Combier Crème de Peche
1 tsp Lemon Juice
2 dash Pau D'Arco Bitters (sub aromatic)

Stir with ice and strain into a cocktail glass. Garnish with a mist of Allspice Dram.
(*) Equal parts Plantation 5 Year Barbados, Flor de Caña 4 Year White, and Novo Fogo Cachaça.

The second drink I had at Teardrop was one that bartender Daniel had created called the Tipping Point. Note, this was not the owner and bartender Daniel Shoemaker who was also there that night; I did have a chance to talk with Shoemaker about the talk he gave earlier in the day at the Portland Cocktail Week classes as well as about other Portland and Boston bar topics.
The Tipping Point's nose was complex with grassy notes from the cachaça, caramel ones from the Plantation Barbados, funky ones from the Swedish Punsch, and allspice from the Dram. The rum's caramel notes continued into the sip along with the vermouth's grape, and the swallow offered the cachaça's grassy freshness with a peach finish.