A rich, comforting Flip/egg nog riff brimming with tropical flavor notes of a pina colada with a slice of banana walnut bread 🍌🥥🍍🏝🎄 The blend of lightly aged Jamaican rum, aged agricole rhum, Overproof Dark Rum, and Spanish brandy creates a base with notes of roasted tropical fruit with notes of vanilla custard, molasses, and nut brittle. The addition of splashes of pineapple, coconut, and banana liqueurs boosts the tropical fruit notes and the bit of cinnamon syrup adds some complementary spice notes. The egg and heavy cream add richness and body that help take this into decadent egg nog territory 1 oz Lightly Aged Jamaican Rum (Plantation Xaymaca, Appleton Reserve, etc) .5 oz Aged Agricole Rhum (notes of caramelized fruit and vanilla custard; Clement, Trois Rivieres, Neisson, etc) .25 oz Overproof Dark Rum (Plantation OFTD) .25 oz Spanish Brandy (Lustau, Cardenal Mendoza, etc) .25 oz Pineapple Liqueur (Giffard; pineapple gomme syrup would also work) .25 oz Coconut Liqueur (Kalani) .25 oz Banana Liqueur (Giffard or Tempus Fugit) 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 on medium heat and turn down to medium-low to simmer 5 minutes before straining) 1 oz Heavy Cream 1 whole egg Dry shake (no ice) for 15 seconds to emulsify egg; add ice and shake another 15 seconds before straining into a chilled coupe. Garnish with freshly grated nutmeg and cinnamon #weekendtiki #nogseason #youdontwinfriendswithjelly