A tropical, refreshing Mai Tai riff from the mind of bartending wiz Fanny Chu with notes of roasted fruit and baking spice 🍹🌴🍌🍋 The blend of aged Demerara rum and sugarcane-based Clairin forms a base with flavors of caramelized sugar, brûléed tropical fruits, and a touch of grassy sugarcane funk that work in great harmony with the roasted banana (from liqueur), sweet almond (orgeat), and baking spice (cinnamon syrup) notes. A healthy squeeze of fresh lemon juice adds balancing acidity while a float of port adds a touch more fruitiness to each sip 1.25 oz Blended Aged Demerara Rum (El Dorado 8 year; Hamilton 86 Demerara, etc) .75 oz Clairin (Haitian sugarcane based-rum; Clairin Sajous; Clairin Casimir, etc) .25 oz Banana Liqueur (Giffard or Tempus Fugit) .75 oz Fresh Lemon Juice .75 oz Orgeat (can use traditional almond-based version if handy and no allergies; Fanny Chu version uses homemade version using oat syrup instead) .25 oz 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 and keep on medium-low heat until near boil; turn heat to low and simmer 5 minutes until straining) Shake with ice and strain into a chilled footed pilsner or Mai Tai glass filled with crushed ice. Float .25 oz port. Garnish with a swizzle stick (can also add a cinnamon stick and/or sprig of mint if handy) #weekendtiki #ccrdrinks