The Forest Floor
Angostura Rum, Angostura Amaro, Mushroom Syrup, Lemon Bitters
Bartender Dave Kwiatkowski of Detroit Optimist Society | Detroit, MI
Yield: 1 cocktail
INGREDIENTS
1 1/2 ounces Angostura rum
3/4 ounce Angostura amaro
1/2 ounce mushroom syrup
Lemon bitters
Lemon peel
METHOD
In a large mixing glass with ice, combine rum, amaro, mushroom syrup, and lemon bitters; stir. Starin into a coupe. Garnish with lemon peel.
Rum Milk Punch, Lime Juice, Pineapple Juice, Honey, Mint-Chartreuse Foam | Bartender Tyler MacLellan of Three Dots and a Dash
Butter-Washed Corn Whiskey, Sol Tarasco Charanda Añejo Hongos Rum, Corn Liqueur, Corn Flake Syrup | Bartender Chris Martin of Smyth
Bianco Vermouth, Rum, Grenadine, Super Lime, Fernet Branca, Lovage Tincture | Bartender Tom Mahne of The Lexington
Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company
Cascara-Infused Rum, Grapefruit, Amaro Sfumato, Black Sesame Syrup, Lime, Cassis, Candied Cascara | Bartender Gianna Johns of Baby Gee
Plantation Rum, Averna, Coffee Syrup, Ginger Syrup, Lime Juice, Tonic Water, Mint | Bartender Harry Jamison of a.kitchen+bar
Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel
Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl
Dark Rum, Amer Ticon, Pineapple Syrup, Lime, Tonic | Bartender Alec Bales of Ticonderoga Club
Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters | Bartender Connor Lemcke of Anju
Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara | Bartender Isabel Tullock of The HiHi Room