1 oz. seltzer
1 oz. fresh lemon juice
1 oz. pineapple juice
1/2 oz. maple syrup
1/2 oz. SC Vanilla Brandy (see Note)
1/2 oz. tawny port
2 oz. blended aged rum
1 dash Angostura bitters
Garnish: Pineapple fronds, mint sprig, and lemon spiral
Add the seltzer to a Collins or highball glass. Add the remaining ingredients to a drink mixer tin. Add 12 ounces of crushed ice and 4 to 6 "agitator" cubes to the drink mixer tin and flash blend. Strain the contents into the glass over the seltzer. Carefully fill the glass with cracked or cubed ice and add garnish.
Note: To make the SC Vanilla Brandy: Split an 8-inch vanilla bean lengthwise and cut into three roughly equal pieces. Add the vanilla bean pieces to 1 liter of brandy, reseal the bottle, and let rest at room temperature for two weeks. Remove the beans and discard. Add 2 ounces of demerara syrup to the vanilla-infused brandy and mix well. Store in the original brandy bottle for up to 1 year.