An Old-Fashioned variation that marries some island spice with a bit of coconut to result in a delightful sipper The savory blend of spices in the jerk syrup mingles beautifully with the complex sweetness of the coconut while the rums add hints of oak, molasses, and toasted coconut 1.5 oz Blended Aged Rum (Plantation XO from Barbados is a delightfully smooth, yet complex rum with unique toasted coconut and oak notes) .5 oz Blended Lightly Aged Jamaican Rum (Doctor Bird has a wonderful mix of tropical aroma with complex sweetness from its time in ex-moscatel sherry casks) .25 oz Jerk Syrup (blend of unrefined sugar, thyme, allspice, nutmeg, cayenne, cinnamon, black pepper, and salt; hit me up if you want the precise ratio) 1 Tsp Coconut Liqueur (Kalani) 2 dashes Bitter Truth Jerry Thomas’s Own Decanter Bitters (Nice clove and Allspice notes; can probably sub Pimento Bitters or Angostura) Stir with ice and strain into a chilled double rocks glass with a large ice cube; Garnish with an orange twist