Glass: Belgian Beer Glass

In Shaker:
1/2 lime
.25 oz triple
.25 oz cream of coconut
5 muddled mint leaves
.5 oz pineapple juice
1 oz passion fruit
2.5 oz Top Sider Infusion

Shake and strain. Add ice. Add 3 drops cardamom bitters. Garnish with mint sprig.

Triple Syrup:
3 c sugar
3 c agave
1 c honey
8 c water

Combine all ingredients. Bring to a boil, stirring occasionally. Let cool. Jar.

Top Sider Infusion:
1 long orange peel slices
5 course ground cinnamon sticks (mortar and pestle)
1 vanilla beans
1 bottle Montanya Oro rum

Infuse for 3 days. Strain and decant.

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