Monday, December 9, 2019


1 1/2 oz Reposado Tequila (Cimmaron)
1/2 oz Aged Cachaça (Avua Balsamo)
3/4 oz Campari
3/4 oz Lime Juice
1/4 oz Vanilla Syrup
1/4 oz Allspice Dram
1/4 oz Cinnamon Syrup
1 pinch Salt
1 dash Angostura Bitters
2 dash Orange Bitters (Regan's)

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a citrus peel jelly fish (mint sprigs).
Two Mondays ago, I selected another Instagram drink that I had bookmarked -- namely, the Man-O-War by London's BigSmokeTiki. The Man-O-War was his Nui Nui riff with Campari and a pinch of salt subbing in for the orange juice and tequila and cachaça filling in for the rum (besides slightly altered proportions). Once prepared, the Man-O-War stung the nose with mint over vegetal notes (I was not feeling creative enough to make a citrus jellyfish and instead opted for my Zombie mint that had survived the last few frosts). Next, lime and orange notes on the sip swam into tequila, woody, allspice, and cinnamon flavors on the swallow.

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