A bold, comforting Rum Old Fashioned/Bumbo riff with notes of baking spice and coffee 🥃☕️🍨 The blend of Blended Aged, Aged Agricole, and Overproof Dark rums creates a base overflowing with notes of caramelized sugar and molasses with accents of coffee, vanilla custard, and stewed tropical fruits. The splashes of cinnamon syrup and coffee and vanilla liqueurs add complementary notes of baking spice while also highlighting the vanilla and coffee notes in the rum. The trio of bitters add notes of ginger/cinnamon (Tiki), sassafras (Bitter Truth Aromatic), and cloves/raisins (Bitter Truth Jerry Thomas) and the orange twist adds a pleasing citrus aroma to each sip 1 oz Blended Aged Rum (Diplomatico Reserva Exclusiva, El Dorado 12 yr, Santa Teresa 1796, etc) .5 oz Aged Agricole Rhum (Clement VSOP, Trois Rivieres, etc; no need to use something as old as bottle pictured; I was feeling fancy) .5 oz Overproof Dark Rum (Plantation OFTD or Golden Devil) Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved and simmer on medium-low heat for 5 minutes before straining) 1/2 Tsp Coffee Liqueur (Mr Black, St George NOLA, etc) 1/2 Tsp Vanilla Syrup or Liqueur (Licor 43 or Giffard for the latter) 1 dash Bittermens Elemakule Tiki Bitters 1 dash Bitter Truth Aromatic Bitters 1 dash Bitter Truth Jerry Thomas’ Own Decanter Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange twist (expressing essential oils from the twist over the drink first)