A delightfully spiced Tiki highball created by Beachbum Berry to celebrate the 50th anniversary of LA’s venerable Tiki Ti The fivespice powder laced honey syrup lends a deep, spiced sweetness that works very well with the molasses notes in the rums. The spice is boosted by a bit of ginger liqueur while the lime and orange add needed tartness 1 oz Aged Column Still Rum (Ron Abuelo, Bacardi 8 yr, etc) .5 oz Blended Aged Jamaican Rum (Appleton Reserve, Worthy Park 10, etc) .5 oz Overproof Dark Rum (Plantation OFTD is a great choice) 1 oz Fresh Lime Juice .5 oz Fresh Orange Juice 1 oz Five-O Syrup (1 cup honey: 1 cup warm water: 1 Tbsp Fivespice Powder; stir until blended, strain through cheesecloth; feel free to scale down, should last a week or two in the fridge) .25 oz Ginger Liqueur (King’s Ginger, Domain de Canton, etc) Shake with ice and double strain into a chilled Collins glass with ice cubes. Garnish with a skewered orange wedge and candied ginger #weekendtiki