1 1⁄2 oz Mushroom Rum, Sol Tarasco
1⁄4 oz Amaretto (I used Walcher)
1⁄4 oz Coconut liqueur (I used Ve De Di)
1 t Pear liqueur, St. George (Spiced)
3⁄4 oz Cynar
3⁄4 oz Bianco Vermouth, Dolin
Instructions
Stir over ice; strain over a rock. Optional garnish: a torched or non-torched cinnamon stick
Notes
A cocktail perfect for fall.
History
Inspired by the combination of "amaretto," coconut, and mushroom in the "El Padron" by Pietro Collina.
