A refreshing, tropical whiskey-centric riff on the Tradewinds and Smuggler’s Cove’s Naked Ape that evokes memories of a slice of banana coconut creme pie 🍌🥥🥧 The blend of bourbon and rye provides a sturdy base with notes of baking spice, vanilla, and a hint of roasted nuts that works nicely with the roasted banana flavors in the liqueur and the coconut creme. The fresh lemon juice provides balance and brightens the drink while splashes of cinnamon and vanilla syrup boost the spice notes and the dash of chicory pecan bitters help boost the background nut flavor 1.5 oz Bourbon (a Bonded in Bond bottle like EH Taylor or Old Grand-Dad provides more concentrated flavor) .5 oz Rye (New Riff has a nice vanilla note, but Rittenhouse or other bottles will also work) .75 oz Fresh Lemon Juice 1 oz Coconut Creme (mix equal volumes of unsweetened coconut milk and 2:1 simple syrup; stir until fully incorporated and add a pinch of salt) 1/2 Tsp Vanilla Liqueur (Giffard or Licor 43) 1/2 Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved on medium-low heat; simmer 5 minutes before straining) 1 dash Pecan or Chicory Pecan Bitters (Miracle Mile, El Guapo, etc) Shake with ice and strain into a chilled Collins glass with ice cubes. Garnish with a swizzle stick and a cocktail umbrella #weekendtiki