A strong yet refreshing Navy Grog riff inspired by flavors from Mexico 🇲🇽 🍹 The flavors of baking spice and citrus zest in the blend of tequilas (Reposado and Anejo) work nicely with the cereal grain and roasted corn flavors in the corn whiskey to create a flavorful base that is accented by notes of coffee, cinnamon, and ancho chile. The grapefruit and lime juice help bring a bright, tart note that balances the drink while the Herry Thomas’s Decanter and Tiki bitters bring notes of clove, allspice, cinnamon, and ginger 1 oz Reposado Tequila (Arette, El Tesoro, etc) 1 oz Anejo Tequila (Arte Nom, Siembre Valles Anniversary, etc) 1 oz Mellow Corn Whiskey (100% corn whiskey from Kentucky with notes of roasted corn and Frosted Flakes) .75 oz Fresh Lime Juice .75 oz Fresh Grapefruit Juice (even better if you can find Oro Blanco grapefruits) .25 oz Ancho Reyes Chile Liqueur 1/2 Tsp Coffee Liqueur (St George NOLA, Mr Black, etc) 1/2 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 and simmer on medium-low heat for 5 minutes before straining) 1 dash Bittermens Elemakule Tiki Bitters (notes of cinnamon and ginger) 1 dash Bitter Truth Jerry Thomas’s Own Decanter Bitters (notes of clove and other baking spices) Shake with ice and strain into a chilled Mai Tai or double rocks glass with a few ice cubes (unless you have means to make an ice volcano garnish). Garnish with a swizzle stick and a cocktail umbrella #weekendtiki