Thursday, November 29, 2018


1 oz Cynar
3/4 oz Jamaican Rum (1/4 oz each: Smith & Cross, Rumfire, Appleton Reserve)
3/4 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 oz Orgeat

Whip shake, pour into a Tiki mug or double old fasioned glass (Tiki mug), fill with crushed ice, and garnish with a mint bouquet and an orchid (mint only).

Two Thursdays ago for the cocktail hour, I turned to a drink that I had spotted on Punch Drinks earlier in the day called the Turnbuckle. The recipe was found in an article showcasing 10 amaro cocktails and was created by bartender Jen Akin of Seattle. She described how, "The nuttiness of the orgeat and the tart fruit from the passion fruit play beautifully with Cynar; [it's] a perfectly balanced bittersweet and tropical cocktail." To me, it reminded me a bit of an embittered Hurricane or perhaps a Manuia given the orgeat in there as well. Moreover, the Cynar in the mix made me think of the Bornean Spiderhunter, Poison Dart, and other drinks, so I was definitely excited to try it out.
To make the Turnbuckle, I had to go into my garden and kick away the freshly fallen snow to find my mint. Luckily, it was still very much alive despite the temperature in the low 20°s earlier that morning. Once prepared, it gave forth a mint, nutty, and caramel bouquet to the nose. Next, the caramel continued on into the sip along with lemon and a hint of passion fruit, and the swallow then presented funky rum and funky herbal flavors that were held together by the passion fruit notes.

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