bokemon daiquiri

1 oz El Dorado 12 Year Rum
1 oz Pierre Ferrand 1840 Cognac
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice

Shake with ice and strain into a coupe.

Two Thursdays ago, I decided that I needed a post-shift drink and headed down Mass Ave to Brick & Mortar where Matt Schrage and Nic Mansur were tending bar. For a first libation, I asked Matt for the Bokemon Daiquiri off the menu. Matt explained how it was put on the menu by Will Thompson, and he insisted that it was not a random misspelling of Pokémon. While it did not click at the time, it did seem like a familiar recipe; I later discovered that it was probably a variation of a drink I had two years prior -- Alex Day's Boukmon Daiquiri that here utilized aged rum and lemon instead of white rum and lime.
The Bokemon Daiquiri offered a citrus and cinnamon aroma, and this led into a complementary caramel and lemon sip. The swallow began with smooth rum notes balanced by hotter Cognac ones, and it ended with a cinnamon finish that increased with each successive swallow.