A rich, comforting Rum Manhattan riff meant to pair with a few Samoas /Caramel Delites 🥃🥥🍪 The blend of rums create a base with flavors of caramelized sugar, toasted coconut, molasses, and a touch of rum raisin while the sweet vermouth and bitters add notes of cocoa. The coconut green tea syrup and splash of coconut liqueur round the edges of the drink while boosting the coconut flavor 1 oz Blended Aged Rum (A bottle like Real McCoy 12 yr from Barbados has nice caramelized sugar flavor with some bourbon barrel accents) .5 oz Sherry cask aged blended rum (Doctor Bird is a good option, a Solera-style rum like Ron Zacapa would also be a good sub) .5 oz Plantation 20th Anniversary Rum (time in ex-Cognac barrels in the tropics lends a note of toasted coconut) .5 oz Coconut Green Tea Syrup (steep 1 bag of coconut green tea in 4 oz of hot water for 3-4 minutes; add to 1/4 C of unrefined sugar of choice and stir until dissolved) .5 oz Sweet Vermouth (richer option like Carpano Antica is nice) 1/2 Tsp Coconut Liqueur (Kalani) 1 dash Crude Big Bear Bitters (coffee and cocoa notes) 1 dash Bittercube Blackstrap Bitters (deep molasses notes) Stir with ice and strain into a chilled coupe. Garnish with an orange twist and pair with a few Samoa/Caramel Delite cookies