quimbois

1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)
1 oz Fino Sherry (Lustau)
1/2 oz Cynar
1/2 oz Pineapple Syrup
20 drop Absinthe (St. George)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

Two Sundays ago, I began contemplating a rhum agricole Martini of sorts akin to the Georgetown Club that utilized Fino sherry instead of dry vermouth. Elements of pineapple syrup came to mind akin to the Diamond Queen and then Cynar which paired well with the syrup in the Handsome Bob, and soon the Martini idea morphed into something closer to a Negroni in feel. Cynar entered the equation for it pairs well with both rhum agricole and Fino too. For a name, I dubbed this one the Quimbois after the Martinique concept of black magic that is parallel to Haiti's Voodoo.
The Quimbois aroused the nose with lemon and grassy funk aromas. Next, tropical notes from the pineapple syrup on the sip conjured up grassy and vegetal funk brightened by the pineapple and hints of absinthe on the swallow.