fort de france

1 oz Agricole Rhum (Rhum JM 100° Blanc)
1 oz Suze Gentian Liqueur
3/4 oz Lemon Juice
1/2 oz Orgeat
1/2 oz Falernum (Velvet)
Absinthe Rinse (20 drop St. George in mix)

Whip shake with crushed ice, pour into a Collins glass, fill with crushed ice, and garnish with a mint bouquet and freshly grated nutmeg. Two Saturdays ago, I looked to The Bartender's Choice Volume 3 app and landed upon the Fort de France by Michael McCollum at Nashville's Attaboy in 2024. Two combinations of interest stood out with the first being the Suze-rhum agricole duo that I have enjoyed in drinks like the Tour le Carbet, Pennington Daiquiri, and Is that All there Is?. The other is the Suze-orgeat pairing that worked well in the Little Oaxacan, Inna di Yard, and Frightened Tiger. Once prepared, the Fort de France began with a wood spice and mint bouquet. Next, a creamy lemon sip expanded into grassy rum, herbal, almond, anise, and ginger flavors on the swallow.