Tuesday, August 27, 2019

mammoth tusk

1 1/2 oz Unaged Agricole Rum (Vale d'Paul Agurdiente Novo)
3/4 oz Green Chartreuse
1 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Orgeat
1/2 oz Passion Fruit Syrup
1/2 oz Falernum (Velvet)
3 dash Peychaud's Bitters

Whip shake all but the bitters, pour into a snifter glass, and fill with crushed ice. Top with bitters (I included them in the mix, see below), and garnish with a mint sprig and a paper umbrella.
Two Tuesdays ago, I returned to my new copy of Minimalist Tiki by Matt Pietrek and Carrie Smith, and I selected the Mammoth Tusk by Chad Austin from Lono in Hollywood. While assembling the drink, it said to build in a shaker tin, and at the very end, it said to top with the bitters; by the time I realized that the authors might have meant that the bitters were not included in the shake, it was too late. I added "all but the bitters" (in the instructions above) after the fact to interpret what the authors might have meant. Regardless, the drink will be amazing either way. By the name, the Mammoth Tusk reminded me of the Cobra's Fang, and the two do share overlapping rum, lime, passion fruit, and falernum ingredients. Once assembled, the Mammoth Tusk proffered a mint aroma over funky rum and herbal Chartreuse aromas. Next, a creamy lime and passion fruit sip gave way to funky rum, passion fruit, and Green Chartreuse herbal flavors on the swallow with a nutty and spice-laden finish.

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