king slayer

1 oz Atlantico Solera Rum (Don Q Añejo)
1 oz Smith & Cross Rum
1 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Vanilla Syrup
1/2 oz Allspice Dram (Hamilton's)
3/4 oz Campari

Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a pineapple frond and an edible orchid (pineapple fronds and a swizzle stick).
Like last year, I decided to participate in the annual Instagram phenomenon of "Tiki the Snow Away" where the month of January takes a tropical focus. Technically, I tagged the previous night's Negroni Grog since I had posted it after midnight and thus January 1st on my calendar. But to start the first full day of January, I turned to the King Slayer from Chad Austin of Bootlegger Tiki in Palm Springs, California, via the Barnotes app. The recipe was Chad's take on the Jungle Bird with the added allspice and vanilla of Donn's Spices #2 found in the Nui Nui. Once built, the King Slayer gave forth pineapple, allspice, and citrus (from the lime and Campari) notes to the nose. Next, a fruity pineapple and lime sip washed away into a funky rum, pineapple, Campari's orange, allspice, and vanilla swallow that came across more spiced than bitter.