1 oz Cruzan Dark Rum
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice
1 dash Angostura Bitters
Shake with ice and strain into a tulip glass filled with crushed ice. Garnish with berries, a lime wedge, mint, and a pineapple chunk, and add a straw.
After Yvonne's, I cut through the alley to get to Temple Place to visit Stoddard's. There, I was greeted by bartender Trevor LeBlanc, and for a cocktail, I selected his Palomino Sling from the menu. The combination of rum, lime, orgeat, and cinnamon reminded me of a Cuban Anole, and with most of the base being sherry, this libation could do no wrong.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ebqppDhup9DJPmoKkGr6Mkl-CsniBsK7LhYWFQ_iQynfAyRba6ZpZ8xjem-BCHBFSqv2Dge2gzt9NqeR8B7NGDJKYqGMoXA_zmzed4gI1v0ph8PeFQtuunDCGF4x9D8Ub7uET8MxaD1z/s320/palomino1651.jpg)
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