wildflower

1 oz Aged Rhum Agricole (Depaz)
1 oz Cognac (Camus VS)
1 oz Lime Juice
1/2 oz Maple Syrup
1 Orange Wedge

Shake with ice, strain into a cocktail coupe, and garnish with a pinch of cinnamon (freshly grated cinnamon).

On Saturday night two weeks ago, I spied the Wildflower in Food & Wine: Cocktails 2011 that seemed like a curious Daiquiri of sorts with a Cognac component like the Boukman Daiquiri and a maple syrup one like the Volcano Bowl and Mr. Howell. Moreover, it was shaken with an orange wedge akin to Sam Ross' Too Soon?. This recipe was called the Wildflower crafted by New York City bartender Richard Boccato as his riff on the Night Flight from Trader Vic's 1947 Bartender's Guide.
The Wildflower proffered a cinnamon, orange, and grassy nose. Next, maple's richness countered the lime on the sip, and the swallow paired the Cognac and funky rhum followed by a maple and citrus finish. Moreover, as time went on, the cinnamon from the garnish began leaching into the flavor profile.