A rich, slightly funky Old Fashioned riff from Jeremy Oertel with notes of baking spice and brown sugar with touches of tropical fruit and clove 🥃 📚 The mix of bonded bourbon and overproof Jamaican rum results in a base with notes of cinnamon, vanilla, and caramelized sugar with aromas of ripe tropical fruit. Small additions of cinnamon syrup and passionfruit liqueur help boost the notes of baking spice and tropical fruit while the dash of bitters add notes of raisin and clove that tie the flavors together. A delicious after dinner sipper 1.5 oz Bonded or Cask Strength Bourbon (Old Forester Signature or Prohibition; Colonel EH Taylor, Old Grand-Dad 114, etc) .5 oz Overproof Jamaican Pot Still Rum (Smith & Cross, Hampden Overproof, etc) 1/2 Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir on medium-low heat until sugar has dissolved; simmer 5 minutes before straining out cinnamon stick debris) 1/2 Tsp Rich Simple Syrup (2 parts unrefined sugar of choice: 1 part water; stir until sugar has dissolved) 1/2 Tsp Passionfruit Liqueur (Giffard) 1 dash Bitter Truth Jerry Thomas’s Own Decanter Bitters (heavy clove and baking spice notes) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange twist (first expressing the essential oils from the twist over the surface of the drink