cannibal cooler

1 oz Appleton Estate Reserve Rum
1/2 oz Hamilton's 151 Proof Demerara Rum (Lemon Hart 151)
1/4 oz St. Elizabeth Allspice Dram (Hamilton's)
1/4 oz Green Chartreuse
1 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 oz Falernum
1/4 oz Honey Syrup
2 dash Angostura Bitters

Shake with ice, strain into a tall glass, and fill with ice.

After the Doppelganger, I continued with the tropical theme by making one of the recipes from the 2018 Iron Tikitender Navy Grog Challenge. The one that stood out the most was the Cannibal Cooler by Christian Salazar Diaz of Trader Sam's at California's Disney. His recipe included the honey of Don the Beachcomber's Navy Grog as well as the allspice dram of Trader Vic's. Instead of the grapefruit-lime duo, Christian opted for grapefruit-lemon, and he added Chartreuse, falernum, and bitters to the mix.
Once prepared, the Cannibal Cooler presented a citrus and allspice bouquet to the nose besides the aromas from the mint garnish that I added to the recipe. Next, grapefruit, lemon, and hints of honey and caramel filled the sip, and the swallow generated rum, allspice, and clove flavors with lingering Chartreuse herbal notes.