dreadlock holiday

1 1/2 oz Jamaican Rum
1/2 oz Clement Creole Shrubb Orange Liqueur
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a rocks glass. Top with ice and garnish with an orange slice.
Two Mondays ago before the Espolón Cocktail Wars began, Andrea and I stopped into Green Street where bartenders Anne Warnock and Tommy Schlesinger-Guidelli were at the stick. For a drink, I asked Anne for the Dreadlock Holiday on the small menu that appeared as a counter to the Cuban Anole's variation on the Mai Tai by swapping the other sweetener for cinnamon syrup (besides the citrus change here). Once built, it offered orange and rum aromas that led into a citrussy sip. Finally, the swallow shared rum, orange, and cinnamon spice flavors.