A comforting, robust Mai Tai riff with flavors reminiscent of a nice horchata with a touch of coconut 🍹🥥 The aged tequila and aged rum base lends notes of caramelized sugar, butterscotch, and citrus zest that helps highlight the horchata/almond milk notes in the funky milkshake IPA (with roasted almonds, white chocolate, coconut, vanilla, almond and oat milk) that also mimics some of the flavors of orgeat. Splashes of coconut liqueur, Creme de Cacao, Falernum and a dash of chocolate mole bitters help highlight the flavors in the beer while the fresh lime juice works with the IPA to provide balancing acidity that also helps keep the drink in Mai Tai territory. A delicious sip! 1.25 oz Reposado Tequila (rested in barrels at least 6 month; lending some baking spice and butterscotch notes on top of the agave and citrus zest; El Tesoro, Arette, etc) .75 oz Aged Rum (Doctor Bird lightly aged Jamaican rum given extra time in ex-Sherry barrels is a nice choice) .5 oz Fresh Lime Juice .25 oz Orgeat (almond syrup; Small Hand Foods makes a nice bottle) Tsp Coconut Liqueur (Kalani) Tsp Falernum (rum-based liqueur with clove and lime zest from Barbados) 1/2 Tsp Creme de Cacao (Tempus Fugit) 1 dash Bittermens Xocalatl Mole Bitters Shake with ice and strain into a chilled double rocks or Mai Tai glass filled with crushed ice. Top with 2 oz Humble Sea Tiny House Big Mood Milkshake IPA with white chocolate/almond/coconut (horchata probably the best sub). Garnish with a swizzle stick and a sprig of fresh mint #weekendtiki