A funky, spiced riff on the classic Mai Tai from excellent bartender Fanny Chu of Brooklyn bar Donna that would pair nicely with a short stack 🥞🍌🍹🏝 The ripe tropical fruit aromas and molasses notes in the blend of pot still overproof and Jamaican dark rums works brilliantly with the brûléed banana notes in the liqueur, the cinnamon syrup, and almond notes of the orgeat. The lime juice lightens and brightens the drink 1.5 oz Pot-Still Jamaican Overproof Rum (Smith & Cross) .75 oz Jamaican Dark Rum (Hamilton Black, Coruba, etc) .5 oz Banana Liqueur (Giffard) .5 oz Orgeat (Small Hand Foods makes my favorite) 1 oz Fresh Lime Juice .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast over medium heat 1-2 minutes until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved and mixture is near boil; turn heat to low and simmer 5 minutes before straining) Shake with ice and strain into a chilled footed pilsner glass with crushed ice. Garnish with a lime shell, swizzle stick (and spring of fresh mint, if handy; a lit cinnamon stick is also a boss move) #weekendtiki