A lovely, nuanced Old Fashioned riff from Alex Day of the Walker Inn (also the Death & Co bars) with a subtle tropical twist The toasty oak notes of the bourbon are complemented by the cinnamon and slight chocolate notes in the aged cachaca. The bit of pineapple sweetens the drink subtly while also working with the sugarcane in the cachaca to give a subtle tropical note (and a hint of toasted coconut). The bitters add spice and a bit of chocolate and the spritz of Islay Scotch adds a subtle smoke note that is reminiscent of a beach bonfire (hence the name) 1.5 oz Bourbon (bonded is a nice choice for less dilute bourbon flavor) .5 oz Aged Cachaca (Avua Amburana is a great choice, but Novo Fogo also makes a good aged expression) 1 teaspoon Pineapple Liqueur (Giffard; can also use Pineapple Gomme Syrup) 1 dash Angostura Bitters 1 dash Chocolate Mole Bitters (Bittermens, Scrappy’s, Miracle Mile, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube (or no ice). Spritz with Islay scotch from atomizer (can also do a rinse before adding other ingredients)