A refreshing, bittersweet hybrid Paloma and Zombie riff pairing citrus, baking spice, and agave notes 🍹🧟‍♂️🏝 The blend of reposado and anejo tequilas provide a base with notes of butterscotch, caramelized sugar, and citrus zest that works nicely with the brown sugar/poached tropical fruit/subtle coffee notes of the Dark Overproof Rum. Cinnamon bark syrup and clove-forward Falernum add body and boost the baking spice notes while fresh grapefruit and lime juice provide a balancing tart counterpoint. Dashes of Angostura and absinthe help boost the spice notes while bridging the booze and citrus flavors 1 oz Reposado Tequila (Arette, El Tesoro, etc) .5 oz Anejo Tequila (more time in barrels results in more baking spice and oak notes; Siembre Valles or Arte Nom are good options) 1 oz Blended Overproof Dark Rum (Plantation OFTD is probably the best that is easily sourced; Golden Devil Dark Overproof is also excellent) .5 oz Fresh Lime Juice .5 oz Fresh Grapefruit Juice .5 oz Falernum (rum-based liqueur with clove and lime zest; John D Taylor, etc) .5 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; remove pot from heat and add 1/2 C each granulated sugar and water; bring back to medium-low heat until near boil and sugar has dissolved; reduce heat to low and simmer 5 minutes before straining) 2 dashes Absinthe (Herbsaint can sub) 1 dash Angostura bitters Shake with ice and strain into a chilled coupe. Garnish with intertwined grapefruit and lime twists. #drinklikeapython