A layered, tropical Fogcutter riff from the always excellent Lost Lake in Chicago with notes of fruit, nuts, and a subtle ginger bite The botanical notes of the gin work nicely with the ginger and clove notes of the ginger syrup and Falernum and are an excellent counterpoint to the richer molasses notes from the Sherry-barrel aged Jamaican rum, the nuts and toffee flavors in the Sherry, and the almond of the orgeat. The lemon juice and passionfruit liqueur balance the drink with notes of acidity and the Angostura and absinthe boost the spice and botanical notes. Very delicious! 1.5 oz Gin (bottle like Ford’s, Plymouth, Four Pillars that are friendly with citrus are good choices) .5 oz Aged Jamaican Rum (Doctor Bird is aged in sherry barrels, which makes it a nice, smooth choice) .5 oz Oloroso Sherry (in between drier Amontillado and sweeter PX sherries) 1 oz Fresh Lemon Juice .5 oz Passionfruit Liqueur (Giffard; syrup from Small Hand Foods also would work well) .25 oz Orgeat (almond syrup with a bit of orange flower water; Small Hand Foods or your favorite local producer) .25 oz Falernum (rum-based liqueur with clove and lime zest from Barbados) .25 oz Ginger Liqueur or Syrup (Giffard for former; for latter, juice knob of ginger and add 2 volumes granulated sugar to volume of ginger juice; blend until dissolved) 2 dashes Angostura bitters 1 dash Absinthe (Herbsaint also works) Shake with ice and strain into a chilled Collins glass with ice cubes. Garnish with a dehydrated citrus wheel, swizzle stick #weekendtiki