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Tasting Notes
Rory: sweet and rich, like a dense, gently-spiced banana bread. there’s just enough lime to keep it from being too heavy. Smooth but a little sparkly on the tongue. It could be less sweet - rich syrup and banana liqueur? - but that’d be missing the point.
Ryan: This is the first drink we’ve come up with, and it’s been fun trying to balance it! The first iteration had a bit too much allspice. This is really close to right, although perhaps it wants a touch more lime… we were going for “banana bread”, so didn’t want too much citrus brightness; we wanted something rich and baked.
Recipe
- 2 oz demerara rum (Hamilton 86)
- 3⁄4 oz banana liqueur (Tempus Fugit)
- 1⁄8 oz allspice dram (St. Elizabeth)
- 1⁄2 oz rich cinnamon syrup
- 1⁄2 oz lime juice
Shake, and pour into a chilled coupe glass. Garnish with 2-3 gratings of nutmeg.
Source: us! inspired by the ratios for the parasol and isla de pina, both in Mustipher’s Tiki.