toucan sam

1 1/2 oz Bombay Sapphire Gin
1 1/2 oz Lo-Fi Sweet (Blanc) Vermouth
1/4 oz Kalani Coconut Liqueur
1/8 oz Luxardo Maraschino Liqueur

Stir with ice, strain into a cocktail pre-spritzed with a Makrut lime tincture (perhaps substitute lime oils from a twist or two), and garnish with a side of Fruit Loops.

For a second drink at Backbar, I asked bartender Anthony Brocatto for the Toucan Sam which seemed like a curious tropical Martini that was well received minutes before on the other end of the bar. The menu described how "this Martini will send you on a journey straight into the rain forest" especially given the lime oils and coconut liqueur; plus, the blanc vermouth (labeled as "sweet" by the producer) added cinnamon, clove, vanilla, and tropical notes to the mix. The menu continued on with, "Yes, we named it after Backbar's owner, Sam. Yes, we named it after the Fruit Loops mascot. And yes, if you follow your nose, it'll lead you to this deliciously complex clear cocktail."When the drink was served, the Fruit Loops were provided in a sidecar cup; the menu photo had them laid across the top in a disorganized rainbow on pick. I inquired about the change of garnish, and Anthony explained how the garnish ended up getting wetted sitting atop when it was transported from the service bar to guests sitting in the room. Here, the Toucan Sam led the nose to floral and lime aromas. Next, white grape notes on the sip perched upon gin, coconut, nutty cherry, and cinnamon-herbal flavors on the swallow. Overall, it was a delight to drink even if it got a touch sweet as things warmed up.