Created by Keegan McGregor
Recipe Type: Drink | Servings: 1
1 oz rum
.5 oz Bols Creme de Cacao* Liqueur
.5 oz fresh lemon juice
.5 oz cinnamon syrup**
2 dashes Angostura bitters
Mint sprig, lemon wheel, freshly-grated cinnamon, cinnamon stick, for garnish
1. Add all ingredients to an ice-filled shaker tin and shake for 6 seconds.
2. Strain into a snifter glass filled with crushed ice.
3. Garnish with mint spring, lemon wheel, freshly grated cinnamon and
* Creme de Cacao can be substituted for Amaretto or chocolate bitters.
** Cinnamon syrup: In a pot, add 2 cups water and 5 1-inch cinnamon sticks and bring to a boil. Simmer for 15 minutes, then remove from heat. Strain out cinnamon sticks, measure, and add equal parts white sugar (roughly 1 1/2 cups). Stir until sugar is dissolved. Store in refrigerator for up to two weeks.