Shaka Hula Bossa Nova

1 oz Coruba dark Jamaican rum

1 oz Lemon Hart 151 rum (Hamilton 151 - False Idol edition)

1 oz Mount Gay Eclipse rum

1 oz homemade Ancho Chile syrup

5 dashes Angostura bitters

1/2 oz Christian Brothers brandy

1 oz Torani passion fruit syrup

1 oz fresh lemon juice

1 oz fresh lime juice

2 oz club soda

Shake with a combination of crushed and cubed ice. Pour unstrained into a large tiki mug, Tikiyaki edition if possible, or a footed pilsner glass. Garnish with mint.

Ancho Chile syrup

4-6 dried ancho chiles (photos in the show notes)

2 cups sugar

2 cups water

Combine water, sugar, and chile peppers in an uncovered sauce pot and simmer on low-medium heat for 30-40 minutes. If more heat is desired, add a few flakes of dried red peppercorn. After about 10 minutes when the chiles have softened, carefully (they'll be hot) cut them into thirds or quarters and put them back into the pot. After the cooking time has elapsed, remove from the heat and let cool to room temperature. Strain through cheesecloth or a metal sieve into a clean bottle. Top with 1 oz JWray or some lightly aged column still rum. Your call. Keep in the fridge when not in use.