A smooth, full-flavored Old Fashioned variation inspired by an idea to make something that tastes like a tropically-tinged bread pudding The caramelized tropical fruit notes in the aged Agricole rhum are boosted by the additions of pineapple rum and the fruit notes in the overproof brandy (which also gives the drink some oomph) while the toffee notes in the PX sherry and walnut liqueur supplement with deep, nutty sweetness and the bitters enhance the spice (cinnamon, ginger, etc in Tiki Bitters) and aroma (Angostura Orange) 1 oz Aged Agricole Rhum (Clement VSOP is my favorite, but there are other good options) .5 oz Overproof Brandy (Sacred Bond, Copper & Kings Butchertown are both great) .5 oz Plantation Stiggins’ Fancy Pineapple Rum .25 oz Pedro Ximenez Sherry .25 oz Nocino (Italian walnut liqueur) 2 dashes Bittermens Elemakule Tiki Bitters 1 dash Angostura Orange Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a flamed orange twist (cut thicker, silver dollar sized piece of orange peel with a bit of pith; light match and hold orange disk 2-3 inches away from flame at 45 degree angle for a few seconds before expressing the essential oils through the flame onto the surface of the drink)