south sea dipper (lost lake)

1 oz White Rum (Santa Teresa Claro)
1/2 oz Aged Rum (Thomas Tew)
1/2 oz Unaged Rhum Agricole (Rhum Clement)
3/4 oz Lemon Juice
3/4 oz Pineapple Juice
3/4 oz Passion Fruit Syrup
1/4 oz Simple Syrup
1 tsp Ruby Port (Sandeman Tawny)
1 dash Angostura Bitters

Flash blend for 3 seconds (whip shake), pour into a Tiki mug, and top with crushed ice. Garnish with an orange peel, pineapple leaves, and edible orchid (chocolate mint sprigs).
Two Mondays ago, I read the article in Imbibe Magazine that featured Paul McGee's version of the South Sea Dipper at Lost Lake. The original South Sea Dipper was first published in Trader Vic's 1947 Bartender's Guide, and Paul expanded the rums from one Puerto Rican to three different types,  changed lime to lemon, switched around the proportions, and placed the port wine into the mix instead of as a float. In the glass, this South Sea Dipper proffered chocolate mint over tropical aromas from the passion fruit and pineapple elements. Next, a nectarine note with darker ones from the caramel and grape on the sip transitioned into grassy rum and passion fruit flavors on the swallow.