A spiced, richly flavored Old Fashioned riff with deep molasses flavor 🥃 The blend of aged Bajan and St Lucian rums lend notes of brown sugar, coffee and vanilla that are accented by the deep molasses notes in the blackstrap rum. Splashes of cinnamon syrup and Benedictine add baking spice and herbal sweetness that complements the other flavors while the bitters boost the baking spice notes while adding touches of ginger, chocolate, and ancho chile 1.25 oz Blended Aged Rum from Barbados (Real McCoy 12 year is a nice choice; Mt Gay XO could also sub) .5 oz Blended Aged Rum from St Lucia (notes of vanilla, coffee; Chairman’s Reserve or Admiral Rodney are nice bottles) .5 oz Blackstrap Rum (distilled from blackstrap molasses; Cruzan makes my favorite) Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until dissolved; keep on medium-low heat until near boil and simmer 5 minutes before straining) Tsp Benedictine (French liqueur with notes of honey, saffron, herbs) 1 dash Bittermens Elemakule Tiki Bitters (notes of ginger and cinnamon) 1 dash Chocolate Mole Bitters (Bittermens, Miracle Mile, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with the essential oils from an orange twist (discard the twist) #weekendtiki