A boldly flavored Rum Manhattan riff with prominent notes of berries and red fruit while still packing plenty of island spices and subtle hints of smoke and heat 🥃🦜🍒🌶 The Zinfandel cask finished rum brings notes of brown sugar, oak, and red fruits that are complemented by the vanilla custard notes in the Japanese grain whisky and the honey/roasted tropical fruits/subtle smoke notes in the rum-cask finished Campbeltown Scotch. This trio of spirits provides a flavorful canvas that is accented by berry and spice (both dried ancho chile and allspice) notes from the liqueurs and coca/spice notes in the vermouth while the trio of bitters add notes of lime zest, ginger, black pepper, and hibiscus. An incredibly tasty sipper! 1 oz Aged Rum (Diplomatico or El Dorado 12 year would work pretty well if you can’t get the Red Zinfandel-cask finished Foursquare) .5 oz Campbeltown Single Malt Scotch (Springbank 10 would be a good sub, but the Rum Cask-finished Glen Scotia is great here) .5 oz Japanese Grain Whisky (Nikka Coffey Grain Whisky; grain whiskies tend to be smoother; this one has great notes of vanilla and custard) .5 oz Sweet Vermouth (Cocchi Di Torino works well with dark fruit flavors) .25 oz Blackberry Liqueur (Giffard or Leopold Brothers) .25 oz Ancho Reyes Ancho Chile Liqueur 1/2 tsp Allspice Liqueur (St Elizabeth or Degroff Pimento) 1 dash Scrappy’s Lime Bitters 1 dash Bittercube Jamaican Bitters #1 (ginger/allspice/black pepper notes) 1 dash Bittercube Jamaican Bitters #2 (hibiscus and grapefruit zest notes) Stir with ice and strain into a chilled coupe. No garnish #weekendtiki #stirredtropical