the vacation

1 oz Aged White Rum (Santa Teresa Claro)
1 oz Unaged Rhum Agricole (Clement Premiere Canne)
1 oz Pisco (Macchu Pisco)
1 oz Pineapple Juice
3/4 oz Lime Juice (1 oz)
1/2 oz Mango Syrup (*)
1/4 oz Falernum (1/2 oz Velvet (**))
1 dash Vanilla-infused Angostura Bitters (1 dash Angostura Bitters + 1 drop Vanilla Extract)

Whip shake, pour into a Hurricane glass (Tiki mug), and fill with crushed ice. Garnish with pineapple leaves (mint sprig), orchid (pea blossoms), and a paper umbrella.
(*) To make this syrup, I peeled a medium-large mango, chopped it into chunks, and removed the pit. I blended the mango pieces with 4 oz water and fine strained it to yield 7 oz of mango juice. To the 7 oz juice, I added 7 oz cane crystal sugar and stirred to dissolve.
(**) It was suggested that if a store bought falernum was used to increase the volume to 1/2 oz and decrease the mango syrup to 1/4 oz. Instead, I increased the lime juice and the falernum and left the mango syrup volume the same.
Two Thursdays ago, I had gone to my local Indian supermarket to purchase a few ingredients and spices; last time I was there, one of the proprietors try to sell me on their mangos, and I replied that I would consider it next time. With that in mind, I found a recipe in Matt Pietrek and Carrie Smith's Minimalist Tiki book and added a mango on to my shopping list. That drink was the Vacation by Daniel "Doc" Parks of Pagan Idol and Zombie Village in San Francisco. Once prepared, the Vacation tickled the senses with a mint and mango bouquet. Next, lime and mango on the sip slid away to grassy rum, pineapple, earthiness from the pisco, and spices on the swallow.