A boldly flavored sour riff from Chicago’s venerable Lost Lake that takes advantage of the affinity of barrel-aged spirits for coconut and coffee The baking spice, dark fruit, coffee, and vanilla notes in the Bourbon and bourbon-barrel aged Bajan (from Barbados) rum are boosted by additions of coffee liqueur and cinnamon while the bit of coconut liqueur adds a welcome tropical note. The bit of lemon brightens and lightens the drink 1 oz Bourbon (Bottled in Bond options like McKenna are a good option for fuller flavor) 1 oz Aged Bajan Rum (Real McCoy 12 is a great bottle, but Mt Gay XO could sub if Real McCoy is hard to find) .75 oz Fresh Lemon Juice .25 oz Coconut Liqueur (Kalani) .25 oz Coffee Liqueur (St George Nola, Galliano Ristretto, etc) .25 oz Cinnamon Bark Syrup (Crush 3-4 cinnamon sticks in 1/2 C each granulated sugar and water; stirring on medium-low heat until sugar dissolves; simmer 4-5 minutes before straining) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with freshly grated nutmeg #weekendtiki