chief bamboo bamboo

1 1/2 oz Amontillado Sherry (Lustau)
1 1/2 oz Dry Vermouth (Dolin)
1/2 oz Funky High Ester Jamaican Rum (Smith & Cross)
2 oz Orange Juice
1 oz Lemon Juice
1 oz Passion Fruit Syrup (*)
2 dash Absinthe (16 drop St. George)

Whip shake with crushed ice, pour into a Tiki mug, top with crushed ice, and garnish with mint sprigs. I regret not adding freshly grated nutmeg on top as a garnish to complement the nutty and spice notes.
(*) For a Difford's Guide competition, I swapped out 1/4 oz of passion fruit syrup for orgeat to complement the nuttiness of the sherry. After attending Backbar's Bamboo Cocktail-themed menu two Tuesdays ago, I was inspired to create my own to add to the Improved Bamboo, Bamboo Crusta, and Bamboo Flip that I had crafted over the years. My mind went tropical and I originally wanted to riff on the Zombie, but I felt that the Bamboo core would be lost there. I soon decided on riffing on the classic Chief Lapu Lapu especially since I had a twist-free orange waiting to be utilized for juice. In addition, I was lured in with the name play of dubbing it the Chief Bamboo Bamboo. Instead of the more common call for Fino Sherry, I opted for Death & Co.'s Amontillado-containing Bamboo recipe as the core. In the mug, Chief Bamboo Bamboo gave forth a mint aroma from the garnish bouquet. Next, orange, passion fruit, and grape on the sip incanted nutty, funky, passion fruit, anise, and herbal flavors on the swallow.