A refreshingly exotic Tiki concoction from SF’s Zombie Village with tropical fruit and spice accents 🍍🥭 The blend of tropical Jamaican rum and Bajan column still rum, grassy and funky agricole, and floral pisco yields a flavorful base that is accented by the bright pineapple and lime juice, the funky sweetness of ripe mango, clove notes from the Falernum, and vanilla-infused Angostura. An intriguing and delicious drink 1 oz Blended Lightly Aged Rum (Probitas, Real McCoy 3 yr, Plantation 3 Star, etc) 1 oz Unaged Agricole Rhum (Rhum JM, Neisson, La Favorite) 1 oz Pisco (Brandy from Chile and Peru with floral aroma; Acholado variant is best here) 1 oz Fresh Pineapple Juice .75 oz Fresh Lime Juice .25 oz Mango Brandy (Rhine Hall) .25 oz Falernum (Caribbean Rum-based liqueur with clove and lime zest; John Taylor, etc) .25 oz Simple Syrup (1:1) 1 dash Vanilla-infused Angostura Bitters (add 1/2 vanilla bean (scraped with pod) to 3 oz Angostura and infuse overnight before straining out pod) Flash blend with 1 cup crushed ice and add to Tiki mug or footed pilsner glass. Top with crushed ice and garnish with a swizzle stick (can also add a paper umbrella if handy) #weekendtiki