A Tiki cocktail that brings some tropical flavor and winter spice from Portland’s Hale Pele The molasses and spice notes in the rum combine with the allspice liqueur, nutty orgeat, and bitters to bring nutty sweetness and baking spice while the citrus and curaçao bring an orange-forward citrus that brightens the drink and makes things taste like a nice fruitcake 1.5 oz Blended Aged Rum (El Dorado 8 is a nice choice, but other runs of similar age can sub) .5 oz Spiced Rum (Chairman’s Reserve is decent or you can use my hack of taking a vanilla forward rum like Zacapa and adding a dash of clove/allspice forward bitters like Jerry Thomas and a barspoon of cinnamon syrup) 1 oz Fresh Orange Juice (Cara Cara gives more flavorful juice) .5 oz Fresh Lemon Juice .5 oz curaçao (Pierre Ferrand works best) .75 oz Orgeat (add a bit less if using my hack) .25 oz Allspice Liqueur (St Elizabeth or Degroff) 1 dash Angostura bitters 1 dash Bitter Truth Jerry Thomas’s Own Decanter Bitters (only if not using spiced rum) Shake with ice, strain into glass filled with crushed ice. Garnish with a half orange wheel studded with cloves #weekendtiki