A little Pineapple Syrup (1/2 oz)
1 spoon Sugar (none, used pineapple syrup as only sweetener)
1/2 drink Santa Cruz Rum (1 oz Plantation Barbados 5 Year Rum)
1/2 drink Brandy (1 oz Pedro Domecq Fundador Solera Reserva)
Shake with ice and strain into a fine glass. Garnish with a slice of lemon and grate cinnamon on top (dusted with cinnamon instead).