razorgrass

1 1/2 oz Rhum JM 100° Rhum Agricole
1/2 oz St. George Absinthe
1/2 oz Orgeat
1/2 oz Homemade Falernum (Velvet)
3/4 oz Lemon Juice
5 drop Saline Solution (20%)

Whip shake with crushed ice, pour into a snifter (Tiki mug), fill with crushed ice, and garnish with mint sprigs and a spritz of absinthe (5-6 drops). Two Thursdays ago, I spotted a recipe by Andrew Boimila that he posted to Facebook's Tiki Recipes group called the Razorgrass. Andrew created the drink in 2023 during his time at Wusong Road in Cambridge, Massachusetts, and he was going to be competing with it in a cocktail competition soon in Rhode Island. The rhum agricole, absinthe, and orgeat trio was one that I used in my Mai Tai Suissesse for an absinthe competition years ago; the trio worked great but it was less intentional than this for it was the result of mashing up two classics. Once mixed, the Razorgrass offered up mint and star anise aromas. Next, a creamy lemon sip cruised into grassy, anise, herbal, and almond flavors on the swallow.