A delicious, Caribbean-accented riff on the Fogcutter from NYC’s excellent Leyenda with plenty of fruit and spice 🦜🏝🍹 The vanilla and baking spice notes in the bourbon work wonderfully with the guava and grapefruit and cinnamon flavors while the complementary notes of the nutty Spanish brandy mimic the notes from the more traditional orgeat. The dark Jamaican rum brings notes of molasses and aromas of roasted fruit and the fresh lemon juice balances the acidity. The dash of Peychaud’s to garnish the drink add a refreshing star anise aroma .75 oz Bourbon (Elijah Craig has nice vanilla notes, but Buffalo Trace, McKenna, etc also work well) .75 oz Spanish Brandy (Cardenal Mendoza, Lustau, etc) .5 oz Jamaican Dark Rum (Coruba is best but Myers, etc work in a pinch) .5 oz Fresh Lemon Juice .5 oz Guava Syrup (dissolve 2 Tbsp guava paste in 1/2 cup of water on low heat; strain) .5 oz Fresh Grapefruit Juice .25 oz Cinnamon Syrup (crush 3-5 cinnamon sticks and toast briefly, add 1/2 C each granulated sugar and water; stir until dissolved and near boiling; turn heat to low and simmer 5 minutes before straining) Shake with ice and strain into a chilled Collins or pilsner glass with ice cubes or crushed ice. Top with 5-6 dashes of Peychaud’s Bitters (and a sprig OG fresh mint, if handy) #weekendtiki