Consider this the thinking drinker's tiki drink. Instead of loading in the fruit juice, Paul McGee mixes rum and port with epic portions of bitters, creating an arresting mix of flavors that inspires slow, contemplative sipping. Sure, you still get to drink out of a tiki glass with a pineapple garnish. But this drink is serious.

1 ounce rum, preferably Smith and Cross Jamaica
1 ounce ruby port, preferably Graham's Six Grapes
¾ ounce fresh lime juice
¾ ounce simple syrup (1:1 ratio)
¼ ounce Angostura bitters
¼ ounce Peychauds bitters
Ice
Pineapple wedge, for garnish

In a cocktail shaker, combine the rum, port, lime juice, simple syrup and both bitters. Add ice to fill. Shake well. Strain into a tiki glass or Collins glass filled with cracked ice. Garnish with the pineapple wedge. Serve.