Tuscan Toucan

Anthony Schmidt, False Idol | San Diego

cucumber citrus illustration

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.”

Ingredients

Serving: 1

  • 1 1/2 ounces Amaro Montenegro
  • 1 1/2 ounces Amaro Montenegro
  • 1 ounce overproof unaged rum, preferably Rum-Bar
  • 1 ounce overproof unaged rum, preferably Rum-Bar
  • 1 ounce lime juice
  • 1 ounce lime juice
  • 3/4 ounce cinnamon syrup (see Editor's Note)
  • 3/4 ounce cinnamon syrup (see Editor's Note)
  • 3/4 ounce pineapple juice
  • 3/4 ounce pineapple juice
  • 3/4 ounce grapefruit juice
  • 3/4 ounce grapefruit juice
  • 1 1/2 cups crushed or cracked ice
  • 1 1/2 cups crushed or cracked ice

Garnish: pineapple frond, swizzle stick, mint sprig, orchid

Directions
  1. Combine all ingredients in a blender and blend on medium until smooth.
  2. Pour into a rocks glass.
  3. Garnish with a pineapple frond, mint sprig and orchid.
Editor's Note

Cinnamon Syrup:
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.