A lighter, refreshing Pina Colada riff from NYC’s Shannon Mustipher with notes of earthy ginger spice and tropical fruit 🍹🍌 The molasses, caramelized sugar, and coffee notes in the overproof blended dark rum combine with the tropical fruit, oak, and vanilla notes in the cachaca to provide a sturdy base for notes of banana (from the liqueur), ginger (from the syrup), and the earthy tropical fruit notes of the papaya purée. Fresh lemon juice adds some acidity and helps balance the drink while splashes of vanilla liqueur, cinnamon syrup, and Clove-forward bitters add complementary flavors 1 oz Blended Overproof Dark Rum (Plantation OFTD is really nice) .5 oz Aged Cachaca (Avua Amburana or Novo Fogo Gold) .5 oz Fresh Lemon Juice Fat .25 oz Banana Liqueur (Giffard or Tempus Fugit) .25 oz Ginger Syrup (Juice 1 knob of ginger and add 2 volumes of granulated sugar to 1 volume ginger juice; stir until dissolved) .25 oz Papaya Purée (chop ripe papaya in half and remove seeds and skin; chop into cubes and pulse in food processor with a splash of coconut water until smooth) 1/2 Tsp Vanilla Liqueur 1/2 Tsp Cinnamon Syrup (crush 3-4 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water and stir until sugar dissolves and simmer 5 minutes before straining) 1 dash Jerry Thomas’s Own Decanter Bitters (clove and other baking spices) Shake with ice and strain into a chilled double rocks or Mai Tai glass with a few ice cubes. Garnish with freshly grated lime zest #weekendtiki