A full flavored, zippy Grog riff with notes of Jamaican rum funk, berries, coffee, and island spices 🍹🏝🇯🇲☕️ The blend of lightly aged Jamaican rum, and dark rum form a base with notes of molasses, brown sugar, coffee, and roasted tropical fruit. Teaspoons of Jamaican Overproof Rum and Islay scotch add funky notes of tropical fruit and smoke that complement the sweet/tart blackberry notes (from the freshly muddled berries and the liqueur). Splashes of allspice liqueur, coffee liqueur, and balsamic vinegar add some complementary spice and complexity that helps tie the berries and funky rums in with the zippy fresh lime juice. A sprig of fresh mint adds a pleasant aroma to each sip Muddle 3-4 fresh blackberries in .25 oz blackberry liqueur (Giffard Creme de Mure; Leopold Brothers Blackberry, etc) Add: 1 oz Lightly Aged Jamaican Rum (Plantation Xaymaca, Appleton Estate Reserve, etc) .5 oz Dark Rum (Coruba is my favorite; Hamilton Dark, Myers, Goslings can sub) Tsp Unaged Jamaican Overproof Rum (Rum Fire or Wray & Nephew) Tsp Islay Scotch (Laphroaig 10 yr gives nice peat notes while also working well with lime) .75 oz Fresh Lime Juice .25 oz Coffee Liqueur (Mr Black, St George NOLA, etc) .25 oz Allspice Liqueur (St Elizabeth) 1/2 Tsp Aged Balsamic Vinegar 1 dash Aromatic Bitters of choice (Angostura or Miracle Mile Forbidden are great choices here) Shake with ice and double strain into a chilled Mai Tai or Double Rocks glass filled with crushed ice. Garnish with a blackberry, sprig of fresh mint, swizzle stick #weekendtiki #riptoots