Jumping The Shark

JUMPING THE SHARK

• 1 oz. / 30 ml. rhum agricole blanc

• ¾ oz. / 22.5 ml. Amaro di Angostura

• ½ oz. / 15 ml. crème de pamplemousse

• ¼ oz. / 7.5 ml. Amburana cachaça

• ½ oz. / 15 ml. orgeat

• 1 dash Angostura bitters

METHOD
add all ingredients to shaker tin / add a small amount of crushed ice and whip shake / dump into glass / top with crushed or pebble ice / garnish with a cinnamon stick and an optional mint bouquet after slapping it to express the oils

ABOUT
This cocktail was created by Matthew Belanger in 2015 and I found it in my copy of Death & Company: Welcome Home. This one balances rhum agricole’s grassy funk with the spice of Amaro di Angostura and the woody richness of Amburana cachaça. Bright citrus and orgeat add depth and balance, with grapefruit cutting through nicely here. Cheers y’all!