A decadent, spiced Pina Colada riff from Rain Miller of Nashville’s Noelle that makes expert use of some south of the border spirits 🥥 🇲🇽 The rich coconut flavor pairs very well with the butterscotch and baking spice notes in the reposado tequila. The clove and lime zest notes in the falernum work with the cinnamon syrup and allspice notes in the Angostura to boost the spice flavors, which are also complemented by the smoke notes in the mezcal. The addition of lime cuts the richness while bringing some fresh acidity 1.5 oz Reposado Tequila (Arete, El Tesoro, etc) .5 oz Mezcal (Espadin variety) .75 oz Fresh Lime Juice .5 oz Falernum (John D Taylor, etc) .5 oz Cinnamon Bark Syrup (crush 3-4 cinnamon sticks and toast on medium heat until fragrant; add 1/2 C each granulated sugar and water; stir until sugar dissolves and mixture is near boiling; take heat down to low and simmer 5 minutes before straining) 2 oz Coconut Cream (equal mix of coconut cream and 1:1 simple syrup with tsp of salt; top with Tsp of unaged rum) 1 dash Angostura Bitters Shake with ice and strain into a chilled Collins or pilsner glass with ice cubes. Garnish with a lime wheel and swizzle stick #weekendtiki