on the reef

1 1/2 oz Gin (Treehouse Percy's)
1/2 oz Rhum Agricole (Rhum JM 100° Blanc)
3/4 oz Lime Juice
3/4 oz Pineapple Juice
3/4 oz Orange Juice
3/4 oz Passion Fruit Syrup
1/2 oz Orgeat (Roasted Pepita Orgeat)
1/4 oz Honey Syrup
1/8 tsp Absinthe (20 drop St. George)

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with an orange twist, pineapple frond, and orchid (orange twist and mint sprigs). In continuing to make use of the excess juices and syrups from my competition, I decided to search on the KindredCocktails database two Wednesdays ago. There, I found the On the Reef which was a recipe included with the Petrified Puffer Tiki mug from Tikiland Trading. Its orgeat, honey, and passion fruit trio appeared in the Hurricane Caesar which also featured rhum agricole, so I was curious. Plus, gin-rhum agricole was one that I enjoyed in the Preston-Baker and the Pegu Pilot, and I wanted to see how else the duo could interact. In the Tiki mug, the On the Reef washed up to the senses with mint, orange, nutty, and rhum funk aromas. Next, creamy orange, lime, and pineapple notes on the sip splashed onto pine, passion fruit, funky rhum, roasted nutty, and anise flavors on the swallow.