A delicious fall-spiced riff on Trader Vic’s classic Port Light The spices in the chai tea work wonderfully with the baking spice, vanilla, and oak notes in the bourbon, while the drier column still aged rum adds comforting notes of caramelized sugar. The honey and lemon are classic pairings with tea and the tart/sweet notes of the passionfruit provide a nice counterpoint. The splash of vanilla liqueur and the cinnamon and ginger notes in the Tiki bitters add complementary flavors while the egg white adds body/foam 1.5 oz Chai tea-infused bourbon (1 chai tea bag infused into 2 oz bourbon of choice for 5 minutes with an orange peel; remove tea bag and steep with orange peel for another hour) .5 oz Aged Column Still Rum (Don Q Anejo, Ron Abuelo, etc) 1 oz Fresh Lemon Juice .5 oz Honey Syrup (1 part honey: 1 part warm water; stir until dissolved) .5 oz Passion Fruit Liqueur or Syrup (Giffard for liqueur; Small Hand Foods for syrup) Tsp Vanilla Liqueur or Syrup (Licor 43 for former) 1 dash Bittermens Elemakule Tiki Bitters .5 oz Egg White Dry shake (without ice) for ten seconds to incorporate egg white, add ice and shake for additional 20 seconds before straining into chilled double rocks or Mai Tai glass with crushed ice. Garnish with a swizzle stick #weekendtiki