1 oz Aged Barbados Rum
1 oz Marsh House Rum
.5 oz Overproof Jamaican Rum
1 oz Fassionola
.75 oz Chinese 5-Spice Honey
.75 oz Lemon
.25 oz Angostura Bitters
.25 oz Peychaud’s Bitters
6 1-inch Fresh Pineapple Chunks
2 cups crushed ice
small pinch of salt (The salt works as a binding agent for blended drinks)
Large Snifter or Hurricane Glass
In blender, combine all ingredients and blend at high speed until fully incorporated and smooth. This is a good time to get to know your blender, and how it functions for frozen drinks.
Pour into snifter or hurricane glass.
Garnish with pineapple fronds, parasol, lemon, and dried spices.
2 tsp Fennel Seed
1 tsp Szechuan Peppercorns
1 Cinnamon Stick
2 Star Anise
4 Whole Cloves
1.5 cups Water
In sauce pot, lightly toast spices.
Add water, and bring to a boil.
Simmer until you achieve your desired level of 5-spice tea.
Combine 1 part spice tea with 2 parts honey.