Comings and Goings

1 12 oz Rhum Agricole (Blanc but a slightly aged one would work)
34 oz Fino sherry (Manzanilla would work)
12 oz Apricot liqueur
14 oz Strega
1 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
I recalled my Mount Pelee that was inspired by John Gertsen's Rhum Agricot and Martin Cate's Abricot Vieux and wondered how I could riff on it. Originally, my mind went to Campari that worked well with apricot before, but then I recalled the apricot-Strega duo that succeeded in another drink (see blog post for details). I kept the Fino sherry instead of dry vermouth idea from the Campari drink that I had sketched out, and I complemented the Strega with aromatic bitters. I named this after an 1887 painting by Paul Gauguin that he did on the island of Martinique.
FRY 2020
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