A refreshing, tropical Highball riff with notes of chile-spiced mango, citrus, and cooling coconut water 🍹🥭🥥🌶 The blend of lightly aged blended rum and unaged Jamaican overproof rum result in a base with notes of citrus zest and roasted tropical fruits that complement the ripe mango notes from the eau de vie. Splashes of ancho chile liqueur and honey syrup add a touch of spice and some body while the fresh lime juice adds zip and balancing acidity. Coconut water adds refreshment and lengthens the drink while a splash of coconut liqueur and a dash of habanero bitters boost the tropical and spice notes in the drink. The citrus and spice notes in the Tajin half rim add a savory finish to each sip 1 oz Blended Lightly Aged Rum (Foursquare Probitas has some nice notes of pot-still funk; Plantation 5 Star is a good alternative) .5 oz Unaged Jamaican Overproof Rum (Rum Fire, Rum Bar, Wray & Nephew, etc) .5 oz Mango Eau de Vie (Rhine Hall from Chicago makes a nice bottle, Maguey Melate from Mexico also makes a great bottle if you can find it) 1.5 oz Coconut Water (Harmless Harvest is a really nice option) .75 oz Fresh Lime Juice .25 oz Honey Syrup (2 parts honey: 1 part warm water; stir until honey is fully incorporated) .25 oz Ancho Reyes ancho chile liqueur Tsp Coconut Liqueur (Kalani) 2 dashes Habanero Bitters (Bittermens Hellfire Habanero, Scrappy’s, etc) Shake with ice and strain into a chilled Collins glass with a Tajin half rim (rub cut surface of lime against rim of glass and roll in Tajin citrus salt). Garnish with a lime wheel and a swizzle stick #weekendtiki