A delicious Pina Colada riff from Pouring Ribbons’ Devin Kennedy that tastes like a tropically-tinged bread pudding 🥥🍍🍌🗿 The raisin notes in the Madeira (Portuguese fortified wine) pair excellently with the molasses and vanilla notes in the Trinidadian rum. This flavor base is accented by the nutty Amontillado sherry, coconut cream, cinnamon syrup, and banana liqueur to yield an incredibly flavorful mix. The fresh pineapple juice adds needed acidity and boosts the tropical flavors. Looking good, Billy Ray! 1.5 oz Madeira wine (Bual variety; Portuguese fortified wine with notes of nuts and raisins) .5 oz Trinidadian Rum (Scarlet Ibis, Angostura 1919) .5 oz Amontillado Sherry (Bodegas Yuste, Lustau, Hidalgo, etc) 1 oz Fresh Pineapple Juice 1 oz Coconut Cream (equal parts unsweetened coconut milk, Simple Syrup with a pinch of salt) Tsp Banana Liqueur (Giffard, Tempus Fugit) Tsp Cinnamon Bark Syrup (crush 3-4 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water and stir until dissolved and near boiling; lower heat to medium-low and simmer 5 minutes before straining) Combine ingredients in blender with crushed ice and flash blend for 5 seconds before adding to chilled Tiki mug or pilsner glass with crushed ice. Garnish with a swizzle stick #weekendtiki