A delightful Old Fashioned riff that was designed to have flavors that pair with my personal favorite Girl Scout cookie, the Samoa 🍪 The toasted coconut-infused bourbon provides a sturdy foundation with notes of caramel, vanilla, and the critical toasted coconut. The rum aged in ex-Bourbon barrels reinforces the flavors in the base and adds a hint of molasses while the liqueurs both provide the chocolate note from the cookie and boost the coconut flavor. A highly enjoyable sipper! 1.5 oz Toasted Coconut-Infused Bourbon (toast unsweetened, shredded coconut 3-4 minutes on medium heat until just taking on brown tint; add to bourbon and infuse for 2 hours before straining) .5 oz Blended Aged Rum (a bottle like Real McCoy 12 yr that sees time in ex-Bourbon barrels is ideal) .25 oz Coconut Liqueur (Kalani) Tsp Creme de Cacao (Tempus Fugit, Marie Brizard, etc) 1 dash Bittercube Blackstrap Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. No garnish, but best paired with a few Samoa cookies