samoan grog (tribute to the mai-kai)

1 oz Gold Rum (Planteray Isle of Fiji)
3/4 oz Dark Rum (Coruba)
3/4 oz Lime Juice
1/2 oz Orange Juice
1/2 oz Honey Syrup 2:1 (3/4 oz 1:1)
1/2 tsp Don's Spices No. 2 (1/4 tsp each Vanilla Syrup and (Hamilton's) Allspice Dram)
2 dash Angostura Bitters

Whip shake with crushed ice and pour into a glass. I used a Tiki mug and garnished with an orange twist. Two Mondays, I was feeling the need for a tropical drink, so I returned to the The Atomic Grog site. There, I spotted Jim Haywood's 2014 interpretation of the Mai-Kai's Samoan Grog. The Mai-Kai in Fort Lauderdale seemed to have riffed on Don Beach's Colonial Grog from the 1940s that Beachbum Berry later wrote about in Potions of the Caribbean. Overall, the recipe reminded me of an orange for grapefruit juice Navy Grog plus bitters that included the honey from Don Beach's version and the allspice dram of the Trader Vic recipe (with vanilla syrup to tag along via Don's Spices #2). Once mixed and poured into the last unused mug from the my most recent purchases, this take on the Samoan Grog generated an orange, caramel, and allspice aroma. Next, orange, lime, caramel, and honey notes on the sip unfurled into funky rum, vanilla, allspice, and honey flavors on the swallow.