A refreshing, bittersweet highball riff with pops of orchard fruit funkiness 🍎🍐🍹 The blend of column and pot still rums with Haitian sugarcane rhum (Clairin) results in a base that accentuates the orchard fruit flavors (sweet/tart freshly chopped and muddled pink pearl apple, pear eau de vie, green apple liqueur, apple bitters) and allows them to shine. A combination of honey syrup and baking spice forward liqueur helps bridge the flavors between fruit and booze while the fresh lemon brings zip and the bittersweet Amaro soda lends effervescence and a refreshingly dry finishing note that leaves you craving the next sip Muddle 1/4 of a pink pearl apple (slice and chop into medium dice first) in .25 oz Honey syrup (equal parts honey and warm water; stir until dissolved) Add: 1 oz Blended Lightly Aged Rum (Probitas is a nice blend of column still rum from Barbados and funkier pot still Jamaican rum, but Plantation 3 Star, Cana Brava, Banks 5 Island, etc will work) .5 oz Clairin (Haitian sugarcane rhum) .5 oz Pear Brandy/Eau de Vie (St George makes my favorite; Clear Creek is also nice) .75 oz Fresh Lemon Juice Tsp Falernum (Rum-based liqueur from Barbados with clove and lime zest notes) Tsp Green Apple Liqueur (Leopold Brothers) Dash Barkeep Apple Bitters Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 2 oz Casamara Club Amaro soda (Alta is best option). Garnish with a few slices of pink pearl apple