A funky yet delicious riff on a Mai Tai from NYC’s Shannon Mustipher that brings some south of the border influence to the party 🍍🌶🇲🇽 The earthy funk notes in the reposado tequila work well with the banana and fermented pineapple (tepache is mimicked here by fresh pineapple juice and apple cider vinegar in 2:1 ratio) while the butterscotch flavors in the tequila work well with the cinnamon and salted honey syrup. The lime helps balance the acidity and the bit of Habanero adds a touch of heat to the finish 2 oz Reposado Tequila (El Tesoro, Arette, etc) .75 oz Banana Liqueur (Giffard or Tempus Fugit) .75 oz Fresh Lime Juice .5 oz Fresh Pineapple Juice* .5 oz salted honey syrup (1:1 honey and warm water with pinch of salt, stir until dissolved) .25 oz Cinnamon Bark Syrup (crush 3-4 cinnamon sticks and toast until fragrant; add 1/2C each granulated sugar and water and stir on medium heat until sugar is dissolved and mixture is near boil; step heat down to low-medium and simmer 5 minutes before straining) Tsp Apple Cider Vinegar* 2 dashes Habanero Bitters (Bittermens, Scrappy’s Hellfire, etc) *If you have access to pineapple tepache, use .75 oz of that instead of pineapple and ACV hack Shake with ice and strain into a chilled double rocks or Mai Tai glass with crushed ice. Garnish with a lime shell and swizzle stick #weekendtiki