A refreshing, yet boozy Navy Grog riff with Japanese spirits with signature citrus and baking spice notes The trio of Japanese blended malt, Japanese grain whisky, and Japanese aged, barrel-proof whisky results in a base with notes of cereal grain, honey, orchard fruit, vanilla, and subtle baking spice that complements the tart citrus notes of grapefruit and lime juice. Splashes of cinnamon bark syrup and a honey/eucalyptus Amaro help add body and depth while dashes of Yuzu and allspice/ginger-forward bitters boost the citrus and spice notes 1 oz Japanese Blended Malt (Suntory Toki) 1 oz Japanese Grain Whisky (Nikka Coffey Grain; grain whiskies are smoother and have a pronounced vanilla custard note) 1 oz Japanese Barrel Proof Whisky (Nikka From the Barrel) .75 oz Fresh Lime Juice .75 oz Fresh Grapefruit Juice .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water and stir on medium-low heat until sugar dissolves and mixture is near boiling; move temperature down to low heat and simmer 5 minutes before straining) .25 oz Forthave Marseille Amaro (Honey and baking spice up front; then eucalyptus/menthol notes and medium bittersweet finish) 1 dash Miracle Mile Yuzu Bitters 1 dash Bittercube Jamaican Bitters #1 (allspice/ginger/black pepper notes) Shake with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with freshly grated cinnamon, a grapefruit twist, and a cocktail umbrella #weekendtiki