A bright, easy-drinking Swizzle riff with tropical flavors that has been slightly modified from Sean Carrigan of SF’s excellent PCH 🥭☀️👗 The tropical notes of ripe mango and bananas are carried through the drink by the eau de vie and aged cachaca and work with the molasses and caramel notes in the column still aged rum to provide a flavorful base that is supplemented by citrus (lime with a bit of orange), almond (orgeat or almond milk), and vanilla. Bitters and a cinnamon stick are dashed on top to give a hint of cinnamon 1 oz Column Still Aged Rum (Ron Abuelo, Bacardi 4yr, etc) .5 oz Aged Cachaca (Avua Amburana is my favorite, but Novo Fogo Gold also works; want Aged for those baking spice and banana notes) .5 oz Mango Eau de Vie^ (Rhine Hall makes an excellent bottle) .75 oz Fresh Lime Juice .25 oz Acid-adjusted Fresh Orange Juice (Fresh OJ with barspoon of Fresh Lemon Juice added) .5 oz Orgeat* (Almond syrup; Small Hand Foods or make at home) .25 oz Vanilla Liqueur* (Licor 43, Giffard, etc) 2 dashes Amaro CioCiaro (Bittersweet Amaro with notes of orange peel) 1 dash Bittermens Elemakule Tiki Bitters Shake with 1-2 pieces of ice until no longer any noise beyond liquid (15-25 seconds), strain into chilled Collins glass filled with crushed ice. Top with 2 more dashes of Amaro CioCiaro. Garnish with a cinnamon stick (feel free to set ablaze for even more showy presentation) and a swizzle stick ^Can substitute for about 4 chunks of fresh mango; but need to slightly adjust to add a bit more Column Still rum and .25 oz less lime *Can sub these two ingredients out with 0.75 oz Almond Milk