A funky, tropical fruit forward Mai Tai riff from Shannon Tebay during her time at Death & Co with notes of citrus, funky banana, nuttiness 🍹🍌🍋🥜 The Cognac lends notes of fruit and caramelized sugar that combine with the brown sugar and roasted tropical fruit notes in the Jamaican rum to create a flavorful base that also helps highlight the pairing of roasted banana (in the liqueur) and miso (from the syrup). Fresh lemon juice helps add zip and acidity while the orgeat adds a nutty sweetness that helps tie the flavors together 1 oz Aged Jamaican Rum (Appleton Estate Reserve, Plantation Xaymaca, etc) 1 oz Cognac (VSOP option like Hine or Pierre Ferrand 1840 is best) .75 oz Fresh Lemon Juice Scant .5 oz Orgeat (nut-based syrup with orange flower water; Small Hand Foods or others) .25 oz Miso Syrup (1 Tbsp white or country miso paste with 1/2 C granulated sugar and water; whisk until sugar has dissolved and miso has been incorporated; strain) .25 oz Banana Liqueur (Giffard or Tempus Fugit) Shake with ice and strain into a chilled Collins glass filled with ice cubes. Garnish with a swizzle stick and cocktail umbrella (a sprig of fresh mint is also great, if available) #weekendtiki