smoking cinnamon

1 oz Brugal Añejo Rum
1 oz Pineapple Juice
1/4 oz Batavia Arrack
1/4 oz Punt e Mes
1/4 oz Simple Syrup

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. Shake the drink with ice, upend the coupe, and strain the drink into glass.
For my second drink at Clio, bartender Todd Maul followed up his experiments with juice clarification with his tinkerings with smoke as a flavorant. The temporary name for the drink was "Smoking Cinnamon," and Todd planned on formally naming it on the menu after a cigar brand. Indeed, the drink started with a burnt cigar aroma which led rather well into the pineapple on the sip. These flavors were a bit overwhelming for the first sip or two, but after that, the Punt e Mes and the Batavia Arrack began to appear and play a role in diversifying the flavor profile. Finally, the smokiness of the Batavia Arrack tied in splendidly with the lingering burnt cinnamon notes.