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.

starward swizzle

2 oz Hamilton's Lost Voyage Rum (1 oz Hamilton's 86° Demerara River + 1/2 oz Monymusk Gold + 1/2 oz Smith & Cross)
3/4 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Falernum (Velvet)
1/2 oz Cinnamon Syrup
2 dash Peychaud's Bitters
1 dash Pernod (12 drop Pernod Absinthe)

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a mint bouquet, dehydrated lime wheel (omit), and freshly grated nutmeg. Two Sundays ago, I decided to make a drink called the Starward Swizzle from Strongwater in Anaheim that I spotted in a set of online recipe flashcards. In researching the drink, I found a web-based set of recipes put out by the rum that included the spec verbatim. Since Lost Voyage Rum is described as a blend of rum from Guyana and Jamaica's Worthy Park, I tried my best to replicate the flavor profile with a trio of rums. Here, the rum, cinnamon, falernum, lime, bitters, and absinthe made me think of the Jet Pilot but with pineapple and Peychaud's instead of the classic's grapefruit and Angostura. In the glass, the Starward Swizzle emitted a woody spice, mint, and rum funk aroma. Next, pineapple and lime notes on the sip opened up into funky rums, pineapple, cinnamon, and anise flavors on the swallow.

old timber

2 oz Bourbon (Evan Williams Bonded)
1/4 oz Falernum (Velvet)
1/4 oz Amaro Averna
1/8 oz Orgeat
1 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into an old fashioned glass with ice, and garnish with a mint sprig and a drizzle of pot still Jamaican rum (1/8 oz Smith & Cross). Two Saturdays ago, I opened up the Bartender's Choice Volume 3 app and spotted the Old Timber by Ryan Kutnz at San Diego's Noble Experiment from 2016. The Averna and orgeat pairing reminded me of Meaghan Dorman's Across the Pacific although it also appeared in the Last Date and two other recipes on the blog. In the glass, the Old Timber gave forth mint and rum funk aroma. Next, a touch of creaminess and caramel on the sip opened up into Bourbon, a hint of almond and herbal, and clove flavors on the swallow.

song of the siren

1 1/2 oz Aged Rum (Privateer New England Reserve) (*)
1/2 oz Smoky Scotch (Laphroaig 10 Year)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Falernum (Velvet)
1/4 oz Maraschino (Luxardo)
1/4 oz Grenadine
1 dash Angostura Bitters
Whip shake with crushed ice, pour into a ceramic mug or Collins glass, fill with crushed ice, and garnish with mint sprigs.
(*) Perhaps a rum blend (or second rum) with a little funky or grassy profile might elevate this drink. I became inspired by how the Kingston Campfire took the Hotel Nacional in a smoky Scotch and falernum direction, and I wondered if the Mary Pickford could make a similar style of riff. To that classic, I added those two ingredients plus lime and bitters to bring the drink into balance, and I turned it into a more tropical serving style instead of prepared up in a cocktail glass. For a name, since Mary Pickford was referred to as "Canada's Silent Siren," I dubbed this one the Song of the Siren as a modern tribute. Once mixed, the Song of the Siren greeted the nose with a mint, nutty cherry, pineapple, and peat smoke aroma. Next, pineapple, red berry, and lime notes on the sip advanced into rum, smoke, nutty cherry, ginger, and clove flavors on the swallow. Perhaps a rum or rum blend with a little grassiness or funk might add some delightful complexity to the profile.

jackson square swizzle

1 1/4 oz Pernod Absinthe
1 oz Pineapple Juice
1 oz Falernum (Velvet)
3/4 oz Lime juice

Build in a Collins glass, fill with crushed ice, swizzle to mix and chill, top with crushed ice, and garnish with a mint sprig. Two Tuesdays prior, I went back to the online recipe flashcards for Club 33, the New Orleans-themed establishment at Disneyland in Anaheim, and found the Jackson Square Swizzle that would utilize my garden's mint bounty. I found a Yelp menu photo in 2022 that declared, "Jackson Square is the historic center of the French Quarter. Legend has it that in an apartment around the corner was hidden a collection of absinthe deep enough to quench the thirst of local politicians during its 100 year drought." Overall, the combination and general ratios reminded me a lot of the Chartreuse Swizzle, so I was indeed curious to try this one. I wish that I still had my absinthe fan regulars from when I bartended at Drink who wanted cocktails with an ounce or more of the stuff (ranging from the 1922 Yellow Parrot to the Absinthe Painkiller that I crafted on the fly for them) so I could surprise them with this one the next time they came in. Once swizzled, the drink proffered mint and licorice aromas to the nose. Next, lime and pineapple notes on the sip gave way to licorice, anise, pineapple, and clove flavors on the swallow.

yellow cloud

2 oz Probitas Rum (1 3/4 oz Hamilton White 'Stache + 1/4 oz Smith & Cross)
3/4 oz Velvet Falernum
1/2 oz Passion Fruit Syrup (*)
3/4 oz Lime Juice
3/4 oz Pineapple Juice

Shake with ice, strain into a coupe glass, and garnish with a pineapple crescent (omit) and a flower (ornamental pea blossom).
(*) A second set of online recipe flashcards and a magazine article about the bar's opening had this as Chinola Passion Fruit Liqueur instead of syrup. Two Mondays ago, I felt in a tropical mood, so I found the recipes that I uncovered that Paul McGee created for the Papaya Club at the Conrad Orlando resort. The Papaya Club along with Seaworthy were projects that Paul consulted for after Lost Lake closed but before he opened his own spot, Echo Lake. MarketWatch in 2024 had a photo and description of the drink in their article about the Papaya Club, and they listed it with Chinola liqueur for the passion fruit element, so perhaps they changed to syrup to save on cost if my 2025 recipe flashcards are correct. Here, the lime, passion fruit, and falernum trio reminded me of the Mai-Kai's Last Rights that inspired by mezcal-Ancho Reyes The Missing. Once prepared, the Yellow Cloud floated to the nose with a passion fruit, rum funk, and pineapple nose. Next, lime, pineapple, and a hint of tart passion fruit on the sip transformed into funky rum, pineapple, ginger, and clove flavors on the swallow.

kingston campfire

2 oz Appleton Signature Rum
1/4 oz Ardbeg 10 Year Scotch
1 1/2 oz Pineapple Juice
3/4 oz Lime Juice
3/4 oz Giffard Apricot Liqueur (Rothman & Winter)
1/4 oz BG Reynold's Falernum (Velvet)

Whip shake with crushed ice, pour into a Zombie glass (ceramic mug), and garnish with a lime wheel (omit) and mint sprig. Two Saturdays ago, I reached for my copy of Justin Wojslaw's Coconuts & Carnage book from Wonk Press to make a follow up to the inaugural Demerara Dream Daiquiri. For a second recipe, I selected his Kingston Campfire. Smoky Scotch accents to rum have been a rather effective technique that I saw last in the Smoke Along the Crescent Bend and I utilized in my Doomscroller, so I was curious to see it in this expansion of the Hotel Nacional Special along with a little falernum for spice. In the bamboo mug, the Kingston Campfire smoldered with a mint, pineapple, apricot, and peat smoke aroma. Next, pineapple and lime on the sip ignited rum, peat smoke, apricot, and clove flavors on the swallow.

los saicos

3/4 oz Planteray Stiggins' Fancy Pineapple Rum
3/4 oz Planteray 3 Star White Rum (Hamilton White 'Stache)
1/4 oz Planterayrum OFTD Rum
1 1/2 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Velvet Falernum
1/2 oz Orgeat
5 drop St. Elizabeth Allspice Dram (Hamilton)

Whip shake with ice, pour into a ceramic mug, and fill with crushed ice. Two Tuesdays ago, I searched for online recipe flashcard sets that included drinks with Planteray OFTD Rum and found Los Saicos at Cvi.che 105 in Miami. I soon found a Yelp review mentioning the drink in November 2018 and menu photos from May 2019 and March 2021, so it has been successful enough to survive a few menu turns. Matching the Peruvian restaurant theme, the drink was named after a band formed in Lima in 1964 that is considered one of the first garage rock bands and one of the pioneers of punk music. In the mug, the Los Saicos strummed aromas of pineapple and almond to the nose. Next, creamy lime and pineapple notes on the sip led into rum, pineapple, almond, and spice flavors on the swallow.

oh, barnacles!

1 1/2 oz Brugal 1888 Rum (Don Q Añejo)
1/2 oz Chairman's Reserve Spiced Rum (Don Q Spiced)
1/2 oz Lost Spirits Navy Rum (Planteray Mr. Fogg No. 1)
3/4 oz Lemon Juice
1/2 oz Falernum (Velvet)
1/2 oz Cynar
1/4 oz Clement Creole Shrubb (Bauchant)
1 dash Angostura Bitters
1 dash Crude Attawanhood #37 Bitters (King Floyd's Cherry-Cacao)

Whip shake with crushed ice, pour into a sea-themed mug, top with crushed ice, and garnish with freshly grated cinnamon (freshly grated cinnamon and a cinnamon stick). The Crude Bitters are aromatic bitters featuring cherry, clove, and cinnamon. Two Sundays ago, I was in a tropical drinks mood and decided to make a recipe that I had spotted a few weeks prior on Instagram called Oh, Barnacles! by Todd Yard on his Concoctails account. Todd named this after a swear on the SpongeBob SquarePants television series that he heard his daughter say. The Cynar and falernum duo here caught my eye for they have paired well in drinks like The Brooks and Commercial Free, and I utilized them in the Home Drum, a stirred drink inspired by The Brooks and the Corn'n'Oil. In the oceanic mug, the Oh, Barnacles! gave forth a cinnamon and caramel aroma. Next, caramel, lemon, and orange notes on the sip submerged into rum, herbal, orange, clove, and vanilla flavors on the swallow.

what the dickens?

3/4 oz Cognac (Courvoisier VS)
3/4 oz Planteray Stiggins' Fancy Pineapple Rum
3/4 oz Lime Juice
1/2 oz Falernum (Velvet)
1/4 oz Allspice Dram (Hamilton's)
1/4 oz Passion Fruit Syrup

Shake with ice and strain into a cocktail coupe. The recipe card from 2021 had no garnish, but their Facebook post form 2024 had a pineapple wedge as garnish. Two Thursdays ago, I was perusing online recipe flashcard sets when I spotted a drink called What the Dickens? from Flask & Cannon in Jacksonville. I was able to find a reference to the drink as early as 2018 on their Yelp, and I found a description and photo of the drink on their Facebook from 2024. The Cognac-pineapple rum is a combination that I have used in my Why Don't You Do Right (renamed Sunken City for a competition) and enjoyed in the Tropical Sazzy. Here, the What the Dickens? offered up Cognac, caramel, pineapple, and allspice aromas to the nose. Next, lime and passion fruit notes on the sip evolved into brandy, rum, pineapple, passion fruit, allspice, and clove flavors on the swallow.

the missing

1 1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Ancho Reyes Chile Liqueur
1 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Falernum (Velvet)

Shake with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist. Two Thursdays ago, I was still thinking of the Mai-Kai's Last Rites that I had the night before. Hearing "Last Rites" made me think of the 1988 Ministry song "The Missing" that has those as the lyrics, and I took the trio of citrus plus modifiers and was inspired to replace the rums with something appropriate for my new job at Gato Exotico. Indeed, I ended up using the 3:1 mezcal to Ancho Reyes ratio found in the Ancho Noir and Aztec Warrior. When served over a large ice cube instead of the Last Rite's crushed ice, The Missing gave forth grapefruit, vegetal, and smoke aromas. Next, lime, roast, and passion fruit notes escaped into smoky agave, pepper spice, tropical, and clove flavors on the swallow.

last rights (tribute to the 2016 recipe)

1 1/2 oz Gold Rum (Barbancourt 8 Year Rhum)
1/2 oz Black Strap Rum (Cruzan)
1 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Falernum (Velvet)

Flash blend (whip shake) with crushed ice, pour into a Zombie glass (Tiki mug), and fill with crushed ice. I garnished with a spent lime shell filled with El Dorado 151° white rum and ignited.

Two Wednesday, I scanned the recipes on The Atomic Grog and got intrigued by a few of the Mai-Kai tributes that Jim Hayward had created to replicate the bar's originals. The one I made was the updated 2016 version of the Last Rites that the bar created for their 60th anniversary. They tweaked their circa 2012 more neutral rum recipe to have a distinctive molasses note that Jim figured out to be black strap rum. Of course, both of these recipes were based off of the 1959 recipe that Jeff "Beach Bum" Berry published in Sippin' Safari straight from Mai-Kai bartender Lariano Licudine's notebook that featured an aged rhum agricole with the same ingredients list but slightly different proportions. Overall, it is a similar combination that I last saw in the Cannibalernum with a duo of pineapple and high proof rums. Once prepared, this 2016 recipe greeted the nose with passion fruit and molasses aromas. Next, lime, passion fruit, and caramel notes on the sip brought the coming of rum, molasses, tropical, lime, and clove flavors on the swallow.

megalodon's fang

1 1/2 oz Planteray Stiggins' Fancy Pineapple Rum
3/4 oz London Dry Gin (Tanqueray)
1/4 oz Cointreau
1 oz Grapefruit Juice
3/4 oz Lime Juice
1/4 oz Lemon Juice (*)
1/2 oz Falernum (Velvet)
1 tsp Grenadine
2 dash Angostura Bitters

Whip shake with crushed ice, strain into a Megalodon Relic Tiki mug (Pirhana mug), and garnish with mint sprigs and a dehydrated grapefruit wheel (grapefruit twist only).
(*) My guess is that there will be no harm if the lemon juice is omitted and the lime is upped to 1 oz (I happened to have a sample of lemon superjuice on hand to save juicing 3 fruits for this recipe). For another recipe for my new Tiki mug acquisition, I opted for the Megalodon's Fang from a collection of Tikiland Trading Co.'s recipes that were posted on Reddit's Tiki forum. The Megalodon's Fang was perhaps a riff on Trader Vic's Shark's Tooth No. 1 from the 1940s and probably not the Cobra's Fang. It was created by Kelly Merrell at Trader Sam's at Disneyland and included as a recipe card to accompany Tikiland Trading's Megalodon Relic mug. Once prepared, the Megalodon's Fang siezed onto grapefruit and dark spice aromas. Next, a trio of grapefruit, lime, and lemon notes on the sip swam towards pineapple, pine, berry, and clove flavors on the swallow.

papa noel v1

1 1/2 oz Camarena Reposado Tequila (Cimarron)
1/2 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 oz Velvet Falernum
1/4 oz Orgeat
1 dash Peychaud's Bitters

Whip shake with crushed ice, pour into a 12 oz Pearl Diver glass (coconut Tiki mug), fill with crushed ice, and garnish with a pineapple wedge, orchid, and paper umbrella (umbrella only). Two Fridays ago, I reached for the recipe collection from the Sippin' Santa events and selected the Papa Noel version 1 from the 2018 menu (version 2 posted down below seems to be from 2019). Overall, it read like a reposado tequila Saturn with Peychaud's; I recently had the Jamaican rum and lime juice version, the Janus, so trying an agave version seemed intriguing. Once prepared, this version of the Papa Noel orbited the nose with agave and passion fruit aromas. Next, a creamy lemon sip landed upon tequila, passion fruit, nutty, clove, and anise flavors on the swallow. Indeed, I was impressed how the vegetal nature of the agave completely reshaped the way a Saturn-like drink came across.

Papa Noel v2
• 2 oz Blanco Tequila
• 1/2 oz Apricot Liqueur
• 3/4 oz Orgeat
• 3/4 oz Lime Juice
• 1/4 oz Pineapple Juice
• 3 dash Cardamom Bitters
Similar directions as v1.

the capricorn

1 1/2 oz Aged Dark Rum (Planteray Original Dark)
1/2 oz Batavia Arrack (von Oosten)
3/4 oz Lime Juice
1/2 oz Falernum (Velvet)
1/2 oz Pineapple Syrup

Shake with ice, strain into a cocktail coupe, and garnish with lime oil (lime twist). Two Tuesdays ago, I reached for The Madrusan Cocktail Companion and spied an Erick Castro recipe that I had never made before – namely, the Capricorn that he created at Rickhouse in San Francisco circa 2009. It was reminescent of the Wray of Light with Jamaican rum instead of the dark rum and Batavia Arrack here, and with Becherovka as the clove source instead of falernum, it reminded me of Hop, Skip, and Jump. Once prepared, the Capricorn galloped to the nose with floral pineapple-lime melding into Batavia Arrack funk aromas. Next, lime with a hint of pineapple on the sip ushered in dark rum, Batavia Arrack's earthy funk, pineapple, and clove flavors on the swallow.

stranger in paradise

1 oz Corazon Reposado Tequila (Cimarron)
1 oz Clement Premiere Canne Rhum Agricole (Rhum JM 100° Blanc)
1/2 oz Velvet Falernum
1/2 oz Cinnamon Syrup
3/4 oz Lime Juice
1/2 oz Pineapple Juice
3 dash St. Elizabeth Allspice Dram (30 drop Hamilton's)
2 dash Angostura Bitters
2 dash Absinthe (20 drop St. George)

Whip shake with crushed ice, pour into a glass or mug (Tiki mug), fill with crushed ice, and garnish in a tropical way such as including a cinnamon stick (mint and cinnamon stick). Two Wednesdays ago, I returned to the recipes that Lost Lake in Chicago published after they closed their doors, and the one that called out to me was the Stranger in Paradise from their second menu. Tequila and rhum agricole have appeared together in the Seas the Day, Menehune Gonzalez, and my Gunwale Punch (more often, rhum has been paired with mezcal though), so I wanted to see their spin on the duo. Here, the Stranger in Paradise welcomed the senses with cinnamon, mint, and pineapple aromas. Next, pineapple and lime notes on the sip uncovered funky rhum, vegetal, cinnamon, clove, allspice, and anise flavors on the swallow.

no bye/no aloha

1 1/2 oz Fords Gin
1/2 oz Dr. Bird Jamaican Rum (Smith & Cross)
1/2 oz Oloroso Sherry (Lustau Amontillado)
1 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 oz Orgeat
1/4 oz Velvet Falernum
1/4 oz Ginger Syrup
2 dash Angostura Bitters
1 dash Absinthe (12 drop St. George)

Whip shake, pour into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with tropical effects (mint and a nasturtium flower). I was a bit too tired two Sundays ago after celebrating surviving the morning bar of the Cambridge Half Marathon (we could not serve until 10am so we already had rows of people waiting to get their first drink) as well as later toasting my final shift at the C-Side Bar, so I skipped making a drink that night. Therefore, I made two drinks on that Monday with the first being the No Bye/No Aloha from Lost Lake in Chicago that the bar published right after they closed up. This reference to a song by The Breeders seemed to be a Saturn riff with the addition of rum (I did have a rum riff call the Janus recently), sherry, ginger syrup, bitters and absinthe; true, that is just as many ingredients added as the Saturn itself contains but the vibe is still there for me. Once prepared, the No Bye/No Aloha gave forth mint aromas over nutty sherry and rum funk ones from underneath. Next, lemon and grape notes from the sip departed with a rock promoter and left behind pine, funky rum, ginger, passion fruit, allspice, and anise flavors on the swallow.

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.

cannibalernum

1 oz Pineapple Rum (Planteray Stiggins' Fancy)
2/3 oz High Proof Rum (1/4 oz each Planteray OFTD, Smith & Cross, and Privateer Navy Yard)
3/4+ oz Lime Juice
3/4 oz Falernum (Velvet)
1/2 oz Passion Fruit Syrup

Whip shake with crushed ice, pour into a double old fashioned glass, and fill with crushed ice. Float dashes of Bitter Truth Creole Bitters (Peychaud's) and Matthias' 2022 post shows a mint garnish. The weird measurements make more sense in metric. On Instagram, I spotted one of my friends making a tropical drink called the Cannibalernum that was created by Matthias Soberon circa 2019. I most recently had the combination of rum, passion fruit, falernum, and lime in the Saturn riff the Janus, and it has prospered in drinks ranging from the Sunakora Zombie to the Last Rites. Besides that, the mashup of the words "cannibal" and "falernum" made for an equally tempting concept as the ingredients. In the glass, the Cannibalernum hunted down the nose with a mint and anise aroma. Next, lime, melon, and tropical flavors on the sip ensnared rum, pineapple, passion fruit, clove, and funk flavors on the swallow.

crooked kilt (accomplice bar)

1 oz Laphroaig 10 Year Scotch (*)
1/2 oz Oloroso Sherry (*)
1/2 oz Green Chartreuse
1/2 oz Falernum
1/2 oz Pineapple Juice
1/2 oz Lime Juice

Whip shake, pour into a Cobbler-appropriate glass, fill with crushed ice, and garnish with mint sprigs.
(*) Original has: 1 1/2 oz J&B Blended Scotch as the base spirit and a Laphroaig spritz as part of the garnish; this is my guess on the Laphroaig and sherry amounts assuming that the Accomplice Bar held everything else constant from the NoMad recipe. The Wednesday night of Portland Cocktail Week, I stopped by an unofficial event at the Scotch Lodge after the last official event of the evening, ChurroFest, was over. Scotch Lodge was hosting the Accomplice Bar with their menu of "The Accomplice Guide to Los Angeles Cocktails." The one I selected was the Crooked Kilt which appeared to be their take on Leo Robitschek's recipe from The NoMad Cocktail Book. All the ingredients appeared the same except for the removal of the blended Scotch base and perhaps shifting the aromatic Laphroaig garnish to replace it; moreover, Oloroso made an appearance. Therefore, the above recipe is my best guest using the original combined with Accomplice's menu's ingredient list and my intuition from tasting it. The two visiting bartenders were way too frantic to keep up with all the service tickets to ask, and the bar never replied to my Instagram message, so I figured that this was the best that I could do. Leo described his creation as "A Scotch Cobbler with bitter, green pineapple notes," and I was all for that with an upping of Islay smoke and the addition of dried fruit notes. In the glass, this Crooked Kilt emanated mint and herbaceous aromas. Next, pineapple, grape, and lime on the sip blossomed into smoky Scotch, pineapple, nutty sherry, and clove flavors on the swallow.