1/2 oz Appleton Reserve Rum
1/2 oz Plantation 5 Year Barbados Rum
3/4 oz Lime Juice
1/2 oz Cinnamon Simple Syrup
1/2 oz Orgeat
Shake with ice and strain into a rocks glass filled with crushed ice. Grate cinnamon over the top and add two straws.
On Sunday night, Andrea and I headed over to Ben Sandrof's Sunday Salon. For my first drink, Ben mentioned that a drink he created for a previous Tales of the Cocktail, called the Cuban Anole, had just made the menu of Manhattan's Painkiller bar. The Cuban Anole is a variation on the Mai Tai that substitutes cinnamon syrup for the standard orange curaçao, and from that description it seemed like a good starting point for the night.