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A stick of smoldering cinnamon imbues this almost tropical cocktail with a wisp of spicy smoke.
1 stick cinnamon
1 oz. aged rum
1 oz. pineapple juice
1/4 oz. Batavia Arrack
1/4 oz. Punt e Mes
1/4 oz. rich simple syrup (2:1)
Tools: matches, shaker, strainer
Glass: coupe
Light a stick of cinnamon until it is smoldering on one end. Place on a plate and cover it with a coupe glass so the smoke accumulates in the glass. Combine the remaining ingredients in a shaker and shake with ice. Upend the coupe, strain drink into glass.
Todd Maul, Clio, Boston
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