A refreshing, spiced Navy Grog riff that pairs tea and cinnamon with winter citrus The combination of a vanilla and molasses forward column still rum with a funky Jamaican rum with tropical fruit notes is supplemented by the cinnamon and oak notes of the bonded bourbon. These flavors work wonderfully with the black tea, cinnamon, and grapefruit notes from the liqueur/syrup/citrus while some lime juice balances the flavors and the Bergamot bitters boost the tea notes 1 oz Aged Column Still Rum (Chairmen’s Reserve, Ron Abuelo, etc) 1 oz Jamaican Pot Still Overproof Rum (Smith & Cross; Rum Bar Overproof) 1 oz Bonded Bourbon (Colonel EH Taylor, McKenna, etc) .75 oz Fresh Grapefruit Juice .75 oz Fresh Lime Juice Fat .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast on medium heat for 1 minute; add 1/2 C each granulated sugar and water; stir until sugar dissolves and mix is near boil; turn heat to low and simmer 5 minutes before straining) .25 oz Black Tea Liqueur (Bar Matt Ceylon Tea Liqueur; an Earl Grey syrup would also work) 1 dash Miracle Mile Bergamot Bitters Shake with ice and strain into a chilled double rocks or Mai Tai glass. Garnish with a swizzle stick #weekendtiki