An idea for a rhum agricole Martini ended up closer to a tropical Negroni.
1 oz Rhum Agricole (Blanc)
1 oz Fino sherry
12 oz Cynar
12 oz Pineapple syrup
1 ds Absinthe (I used 20 drops)
1 twst Lemon peel (As garnish)
Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Lemon and grassy funk aromas. Tropical notes from the pineapple syrup on the sip. Grassy and vegetal funk brightened by the pineapple and hints of absinthe on the swallow.
I began contemplating a rhum agricole Martini of sorts akin to the Georgetown Club that utilized Fino sherry instead of dry vermouth. Elements of pineapple syrup came to mind and then Cynar which paired well with the syrup in another drink, and soon the Martini idea morphed into something closer to a Negroni in feel. For a name, I dubbed this one the Quimbois after the Martinique concept of black magic that is parallel to Haiti's Voodoo.
FRY 2019
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