A full flavored Tiki punch from NYC’s Shannon Mustipher with an intriguing mix of bright and dark 🗿🏝 🌺 The rich molasses, brown sugar, and tropical fruit notes in the two rums work very nicely with the tannic notes in the black tea liqueur and healthy pours of Angostura and Peychaud’s bitters while the fruity/bright hibiscus notes work with the zippy tart notes in the pineapple and lime juice to balance the drink and provide layers of flavor. Scales up nicely for a fall/winter punch 1.5 oz Pot Still Black Jamaican Rum (Hamilton Pot Still, Coruba, etc) .5 oz Blackstrap Rum (rich, molasses notes; Cruzan) 1 oz Hibiscus Syrup (steep healthy pinch (or ~1 tsp) of dried hibiscus and add to 1/4 C each of granulated sugar and water; stir until dissolved and simmer 3-5 minutes before straining) .5 oz Fresh Lime Juice .5 oz Fresh Pineapple Juice Fat .25 oz Black Tea Liqueur (BarMatt) or black tea (Ceylon or Earl Grey) syrup .25 oz Angostura Bitters .25 oz Peychaud’s Bitters Shake with ice and strain into a chilled double rocks or Mai Tai glass with additional ice. Garnish with a lime wheel and swizzle stick #weekendtiki