A spiced yet tropical Tradewinds riff featuring some flavors from Fiji 🍹🥥🏝🇫🇯 The blend of lightly aged Fijian rum and aged agricole rhum results in a base with notes of bread pudding, brown sugar, custard, and poached tropical fruit that works nicely with the rich coconut creme to provide a strong foundation that stands up against the strong spice notes of ginger (from both syrup and Tiki bitters) and cardamom (bitters). Fresh lime juice helps add balancing acidity while a splash of coconut liqueur helps boost the coconut notes 1.25 oz Lightly Aged Fijian Rum (Plantation Isle of Fiji; has notes of raisins and bread pudding in addition to brown sugar) .75 oz Aged Agricole Rhum (Clement VSOP, Trois Rivières, Neisson Eleve Sous Bois; notes of custard with caramelized sugar and stewed tropical fruits) 1.5 oz Coconut Creme (equal parts unsweetened coconut milk and simple syrup (made using coconut water in place of tap); add a pinch of salt and stir until combined) 1 oz Fresh Lime Juice .25 oz Ginger Syrup (juice one knob of ginger and measure volume; add 2 volumes granulated sugar and blend until combined) 2 dashes Scrappy’s Cardamom Bitters 1 dash Bittermens Elemakule Tiki Bitters (notes of ginger, cinnamon) Shake with ice and and strain into a footed pilsner or Mai Tai glass filled with crushed ice. Garnish with a swizzle stick and cocktail umbrella #weekendtiki