by way of the dodo

1 oz Green Chartreuse (3/4 oz)
1 oz Lime Juice (3/4 oz)
1 oz Passion Fruit Syrup (3/4 oz)
1 oz Privateer Navy Yard Rum (3/4 oz)

Shake with ice, strain into a Collins (rocks) glass, fill with crushed ice, garnish with a cherry and Angostura Bitters (3 dashes), and add a straw.

Two Wednesdays ago, I was searching for one of my drinks via the OnTheBar app when I pulled up one of Matthew Rose's recipes that he created at the Watson and the Shark Tiki bar upstairs at Short & Main in Gloucester. The recipe was the By Way of the Dodo that he described as his "Tiki version of The Last Word." Since my work week overlaps with that bar's schedule of Thursday-Sunday, I decided to make it at home instead of waiting for a random day off. Since Green Chartreuse and passion fruit have worked well in some of Sahil Mehta's drinks like the Fangataufa and Chachalaca, I was ready to give this one a whirl.
The By Way of the Dodo presented a clove and allspice aroma from the Angostura Bitters garnish that led into a lime and passion fruit sip. Next, the overproof rum and Green Chartreuse herbal notes mingled on the swallow that finished smoothly from perhaps the passion fruit syrup.