thunder in paradise

1 1/2 oz Caña Brava 7 Year Rum (Privateer Reserve)
1/2 oz Oloroso Sherry (Lustau)
1/2 oz Orgeat
3/4 oz Lime Juice
3/4 oz Cream of Coconut (Coco Lopez)

Build in a Collins glass, fill with crushed ice, swizzle to mix and chill, garnish with dashes of Peychaud's Bitters, and serve with a straw Two Saturdays ago, I returned to the Sherry.Wine database that has a few of my recipes, and I spotted the Thunder in Paradise by Steve Schneider at Employees Only that he had submitted to that site. Steve wrote, "I love the way coconut and Oloroso sherry work together. To me, the nuttiness and dryness bring out the best in coconut." I noted the same thing with Amontillado in the Sherry Colada at the Baldwin Bar and enjoyed in the Sherry Painkiller at No. 9 Park. Liquor.com mentioned the Thunder in Paradise in an article about Panamanian rum back in 2017, and a Yelp menu photo also supports the 2017 time frame. In the glass, the drink proffered a cherry and anise aroma from the Peychaud's Bitters. Next, creamy lime and grape notes opened up into rum, nutty, earthy, and lime flavors on the swallow.