1/2 oz Plantation O.F.T.D. Rum (1 oz Plantation Dark)
1/2 oz Velvet Falernum
1/2 oz Cinnamon-Cumin Syrup (*)
1/2 oz Grapefruit Juice
1/2 oz Lime Juice
2 drop Bittermens Tiki Bitters (8 drop Bittercube Jamaican #2)
Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a dehydrated grapefruit slice (fresh grapefruit slice).
(*) Syrup: Bring 1 cup water and 2 broken up cinnamon sticks to a boil, simmer 10 minutes. Meanwhile, toast 3 tsp cumin seed and grind. After the 10 minutes, add 2 cup sugar and the ground cumin. Strain and refrigerate. Note: I did this 1/4 scale, and I also made this as a 1:1 syrup and increased the volume from 1/2 oz to just under 3/4 oz.
Two Saturdays ago before I started cooking for Christmas eve, I spotted Ryan Welliver's Storm the Beach drink recipe in Imbibe. Ryan won the Charleston Wine & Food "Rum, Rum Rudolph" competition with this Tiki drink, and I was willing to give it a go especially since the structure reminded me of a Jet Pilot. The recipe requires the crafting of a cinnamon-cumin syrup, and since I was already in the kitchen cooking, it was not that much extra effort. While cinnamon is a well known Tiki syrup, cumin is a bit less known but it has appeared via kümmel in tropical recipes like the South Pole Swizzle, Tropicalia, and the Mata Va'ha. Perhaps in a pinch, the syrup could be split between cinnamon and kümmel to achieve a similar effect.