A hybrid Sour/Beer cocktail inspired/meant to pair with the coconut macaroon 🥥🍪 The vanilla notes in the bourbon and the toasted coconut notes in the blended aged rum provide a flavorful base that accentuates the coconut and chocolate notes in the liqueurs. The addition of lemon brightens the drink and puts the breaks on the sweetness while topping with coconut porter boosts the coconut and adds a subtle roasted/bittersweet note 1.5 oz Bourbon .5 oz Blended Aged Rum (Plantation XO has a nice toasted coconut note, but El Dorado or Real McCoy 12 yr would probably sub well) .75 oz Fresh Lemon Juice .5 oz Coconut Liqueur (Kalani) .25 oz Creme de Cacao (Tempus Fugit or Marie Brizard) 1 dash Chocolate or Chocolate and Coffee Bitters Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Top with 1.5 oz of Coconut Porter. No garnish (but great paired with a coconut macaroon!)