o.p.p.k. (old port painkiller)

1 oz Rhum Agricole (Clement Premiere Canne)
1 oz Pot-Stilled Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)
1 oz Orgeat
2 oz Orange Juice
1 oz Rich Simple Syrup (1 1/3 oz 1:1)
3 dash Lime Bitters (Scrappy's)

Blend with 1 1/2 cup crushed ice (10 oz cracked ice) until smooth, pour into a Tiki mug, and garnish with a cherry (omit) and paper umbrella.
Two Mondays ago, I ventured into Andrew and Briana Volk's Northern Hospitality book of recipes generated at the Hunt & Alpine Club in Portland, Maine. The drink that called out to me was their inaugural blender creation on the menu -- a riff on the 1971 Painkiller. Besides swapping the rum for a grassy Martinique rhum and a funky Jamaica rum, the bigger change was replacing the coconut cream for orgeat. In the Tiki mug, the O.P.P.K. (Old Port Painkiller) met the nose with a caramel and rum funk bouquet. Next, a creamy orange sip cured itself with a grassy and funky rum and nutty orgeat swallow with a lime finish from the bitters.