A rich, comforting Old Fashioned riff with flavors meant to evoke pancakes with bananas and toasted pecans with a cup of coffee 🥃🍌🥞🥜☕️ The sherry barrel-aged Irish whiskey has notes of honey and cereal grain with undertones of nuts that combine with the molasses/vanilla/baking spice notes in the aged rum and the tropical fruit and vanilla notes in the aged cachaca to form a flavorful base that highlights the coffee and cocoa notes in the Stout syrup/reduction. Splashes of coffee and banana liqueur and a few dashes of Chicory-Pecan bitters help boost the coffee, banana, and pecan notes present in the blend of spirits in the base. Absolutely delicious! 1 oz Aged Irish Whiskey (Redbreast 12 yr; even better if you can find the edition aged in sherry barrels for a note of nuttiness) .5 oz Aged Rum (Real McCoy 12 year is a great choice with its finish in ex-bourbon barrels) .5 oz Aged Cachaca (Avua Amburana, Novo Fogo Gold, etc) .25 oz Stout Reduction/Syrup (Add 1/2 C stout (Old Rasputin is great; Guinness will work as well; anything with nice roasted bittersweet notes) to 1/2 C demerara or brown sugar and whisk on low heat for 7 minutes until sugar has dissolved and mix is warm; take care not to add too much heat to the beer) 1/2 Tsp Coffee Liqueur (St George Nola, Mr Black, etc) 1/2 Tsp Banana Liqueur (Giffard or Tempus Fugit) 2 dashes Chicory-Pecan or Toasted Pecan Bitters (El Guapo, Miracle Mile, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange twist #beercocktails #breakfastdrinks