A bright, refreshing Tiki classic prepared based on Paul McGee’s spec that leans a bit drier, nuttier, and refined 🏝🗿 Using aged agricole rhum in place of lighter rum softens and rounds out the flavor in a complementary fashion with the cognac while orange curaçao is used in place of orange juice to concentrate the flavor and dial back the acidity. The lemon, almond, and orange flavors work harmoniously with rhum/cognac with the gin lending some botanicals and spice 1 oz Aged Agricole Rhum (Clement VSOP, Neisson Élevé Sous Bois, etc) .5 oz Cognac (VSOP recommended for slightly richer flavor) .5 oz Gin (Less juniper-forward bottles like Four Pillars or Ford’s are best) .5 oz Amontillado Sherry (dry, nutty sherry; less sweet than oloroso traditionally used in this drink) 1 oz Fresh Lemon Juice .75 oz Orgeat (Small Hand Foods) .5 oz Dry Orange Curaçao (Pierre Ferrand) Flash blend ingredients above with 1 cup of crushed ice for 3 seconds; pour into chilled Tiki mug or footed pilsner with another cup of crushed ice. Garnish with an orange twist, swizzle stick (feel free to add a mint bouquet or edible orchid if handy) #weekendtiki