Nearly half of the drinks on the menu at the snug San Diego tiki den False Idol feature amaro, and the Tuscan Toucan is no exception. A full ounce and a half of bittersweet and savory Amaro Montenegro is blended with high-proof Jamaican rum, spicy cinnamon syrup and a trio of fresh citrus juices for a dynamic twist on the typical baking spices found in exotic cocktails. “It’s a thing you taste but can’t quite explain,” says beverage director Adam Schmidt. “It’s mysterious and lovely.”
Anthony Schmidt, False Idol | San Diego
- 1 1/2 ounces Amaro Montenegro
- 1 ounce overproof unaged rum, preferably Rum-Bar
- 1 ounce lime juice
- 3/4 ounce cinnamon syrup (see Editor's Note)
- 3/4 ounce pineapple juice
- 3/4 ounce grapefruit juice
- 1 1/2 cups crushed or cracked ice
Garnish: pineapple frond, swizzle stick, mint sprig, orchid
- Combine all ingredients in a blender and blend on medium until smooth.
- Pour into a rocks glass.
- Garnish with a pineapple frond, mint sprig and orchid.
2 cups sugar
1 cup water
3 cinnamon sticks, cracked
Combine sugar and water in a sauce pan over medium heat, stirring occasionally until sugar is dissolved. Add the cinnamon sticks and let rest, covered for 24 hours at room temperature. Strain into a sealable bottle or container. Will keep, refrigerated, for up to a month.