1/2 oz Mezcal (Montelobos)
3/4 oz Lime Juice
1/2 oz Don's Mix #2 (1:1 Allspice Dram and Vanilla Syrup (BG Reynolds))
1/4 oz Apricot Liqueur (Rothman & Winter)
Shake with ice and strain into a Tiki mug. Top with crushed ice, and garnish with fire (spent lime shell with ~3/8 oz overproof rum, ignited). Garnish with mint and bitters (left out of the original instructions, so omitted here).
After mixing the Homère Punch, I had extra lime juice to use. Therefore, I decided to make a recipe that I had spotted via the OnTheBar app. This was not a Boston recipe, but one from Ryan Lobe at Seattle's Rumba. About a week after I made the drink, CocktailWonk wrote about the recipe and provided some back history and extra details about the drink. This recipe was one of the Seattle entries into the Iron TikiTender competition at TikiKon 2015. The rum that Lobe used was not regular J. Wray, but a house barrel-aged batch to mimic Wray & Nephew 17 Year Old of the original Mai Tai lore. Moreover, the drink name was inspired by the island in Pinocchio "where all the bad boys go to drink and smoke." That recipe also included mint and bitters in addition to the fire garnish.