A very tasty riff on one of my favorite Tiki classics (Don’s Own Grog) that subs in whiskies for rums, blueberries for blackberries, and lemon for lime The more caramel and vanilla forward notes of the wheated bourbon anchor the drink while additions of Overproof Bourbon and High West’s delicious Campfire blend add oomph and a hint of smoke. These flavors merry beautifully with the blueberry syrup and lemon while the blackberry liqueur reinforces the berry notes and the pomegranate molasses adds a touch of nuanced sweet-tartness 1 oz Wheated Bourbon (Bernheim is really nice, Rebel Yell Small Batch is another good choice) .5 oz Overproof Bourbon (Old Grand-Dad 114, Wild Turkey 101, etc) .5 oz High West Campfire Whiskey (could sub .25 oz each of Islay Scotch and 100 proof rye) .75 oz Fresh Lemon Juice .5 oz Blueberry Syrup (1:1 simple syrup with equal volume of blueberries to sugar; simmer berries in syrup ~8 minutes until they’ve started to pop; break remaining berries with back of spoon, strain) .25 oz Blackberry Liqueur (Giffard) 1/4 tsp Pomegranate Molasses 2 dashes Bitter End Moroccan Bitters Shake with ice and double strain into a chilled double rocks glass with a few ice cubes. Garnish with a sprig of fresh basil and a swizzle stick #weekendtiki