When sailing the seven seas its customary to pick up a few items along the way.  Stopping in Barbados you will want to grab a few grapefruit, an accidental cross breed between a sour orange and the pomelo.  Along your journey someone grabbed a few coconuts and tossed them below deck for later.  Upon arrival on Trinidad you come across the final ingredients needed to mix Bitter Harbor.  Lemons and bitters round out this inviting drink that is both bitter and sweet with a sunny disposition.  

1 ounce Lemon juice

2 ounces Grapefruit juice

1 ounce silver rum (Plantation three star, Selvarey or Cane Run work best)

1 ounce satsuma, mandarin or orange rum (Gran Marnier is a good substitute)

3/4 ounce Coconut rum (at least 30% alcohol by volume, NOT Malibu)

2 dashes Angostura bitters

Combine all ingredients in a shaker with ice and shake lightly.  Strain into a large glass filled with ice and garnish with lemon wedge and grapefruit peel torched for burnt aroma.  Add small amount of simple syrup ONLY if drink is too sour.  

You know a drink is good when things go blurry.  Kalani enjoyed several Bitter Harbor cocktails when we first tried the final recipe on episode 397 of ZTL podcast.