pineapple paralysis

1 1/2 oz High Proof Bourbon (Evan Williams Bonded)
1/2 oz Planteray Stiggins' Fancy Pineapple Rum
1/2 oz Orange Liqueur (Bauchant)
1/2 oz Orgeat
1/4 oz Cinnamon Syrup
3/4 oz Pineapple Juice
1 oz Lemon Juice
3 drop Bittermens Tiki Bitters (1 dash Bittercube Trinity)

Whip shake with crushed ice, pour into a coconut mug or double old fashioned glass (mug), and garnish with a mint sprig, pineapple wedge, and orchid (chocolate mint sprigs). Two Thursdays ago, I spotted a reference to the Pineapple Paralysis from the The Minimalist Tiki Book by Matt Pietrek and Carrie Smith, and I realized that the recipe was not in my first edition but in an edition that followed. The recipe that I was able to find in a few places on the web was crafted by Eric Bogan as a riff on the Polynesian Paralysis with the orange juice swapped to orange liqueur à la Paul McGee. Moreover, the name reminded me of how Ames Street Deli created the Pineapple Project as a riff on Bourbon & Branch's Laphroaig Project. Once assembled, the Pineapple Paralysis lumbered to the nose with a mint over pineapple and cinnamon bouquet. Next, a creamy caramel, lemon, and pineapple sip converted into Bourbon, pineapple, orange, cinnamon, and almond flavors on the swallow.