A rich, bittersweet Flip/Eggnog riff with flavors of pineapple upsidedown cake and coffee 🍍☕️🏝🎅🏼 The cachaca, dark rum, and overproof rum blend lends flavors and aromas of ripe tropical fruit and molasses that are accented by the pineapple liqueur while splashes of vanilla and maraschino cherry liqueur add notes of pineapple upside down cake. The coffee liqueur adds a bit of bittersweet while the egg and orgeat add rich and creamy notes that make this a truly enjoyable dessert drink 1 oz Aged Cachaca (Avua Amburana, Novo Fogo Gold, etc) .5 oz Dark Rum (Coruba, Plantation Dark, Goslings, etc) .5 oz Jamaican Potstill Overproof Rum (Hampden Overproof, Smith & Cross, etc) .25 oz Pineapple Liqueur (Giffard; pineapple gomme syrup also would sub) .25 oz Coffee Liqueur (St George NOLA, Mr Black, etc) .25 oz Orgeat (Small Hand Foods, etc) 1/4 tsp Vanilla Liqueur or syrup (Licor 43 or Giffard for the former) 1/4 tsp Maraschino Liqueur (Luxardo, Leopold Brothers, etc) Whole egg Dry shake (no ice) for 15 seconds, add ice and shake another 15 seconds before straining into a chilled double rocks glass or egg nog mug #weekendtiki #nogseason