shark's tooth #2

1 1/2 oz Puerto Rican Rum (2 1/2 oz Plantation 3 Star)
1/4 oz Lemon Juice (1/2 oz)
1/4 oz Dry Vermouth (1/2 oz La Quintinye)
1/4 oz Sloe Gin (1/2 oz Atxa Patxaran)
1 dash Passion Fruit (1/4 oz PF Syrup)

Stir with ice, strain into a 10 oz glass, and fill with seltzer water (shake with ice, strain into a Tiki mug, fill with crushed ice, and skip the soda).
Two Monday nights ago, I began the cocktail hour with a tropical number from our 1948 edition of the 1947 Trader Vic's Bartender's Guide called the Shark's Tooth #2. I adapted the recipe to my tastes including taking a Sling and converting it more into a Tiki drink. Once built, the Shark's Tooth #2 offered mint and lemon notes to the nose thanks to the garnishes I added. Next, tropical fruit flavors from the passion fruit and lemon filled the sip, and the swallow shared rum and sloe berry. Overall, the sloe berry seemed to dominate here and perhaps doubling the passion fruit amount would help balance the flavor profile more.