A rich, yet tropical Old-Fashioned riff slightly modified from Death & Co NYC bartender Javelle Taft’s recipe that tastes like a pineapple creme brûlée with a side of coffee 🥃🍍🍮☕️ The baking spice notes in the bonded rye whiskey combine with the vanilla custard, caramelized sugar, and poached tropical fruit notes in the aged agricole rhum to create a rich flavorful base that works nicely with the pineapple and bittersweet coffee notes from the liqueurs. The fortified Madeira wine boosts the fruit notes in the pineapple while the mild bittersweet notes in the grappa-based Amaro help integrate the coffee flavor while also adding a touch of honey flavor to the mix .75 oz Bonded Rye Whiskey (Rittenhouse, New Riff, etc; original recipe uses 1 oz of a special rye bottling that had been finished in agricole rhum barrels) .25 oz Aged Agricole Rhum (Rhum Clement VSOP, Neisson Eleve Sous Bois, Trois Rivieres, etc) .5 oz Madeira wine (fortified wine with nice grape notes and a touch of tannins from Atlantic islands off coast of Portugal) .5 oz Amaro Nonino (Grappa-based Amaro with mild bittersweet notes and touches of herbs and floral notes) Tsp Pineapple Liqueur (Giffard) Tsp Coffee Liqueur (Tempus Fugit, Mr Black, St George NOLA, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a lemon twist (first expressing essential oils from the twist over the drink) #stirredtropical