abandon ship!

2 1/4 oz Appleton 12 Year Rum (Appleton Reserve)
3/4 oz Aperol
1 oz Lime Juice
1/2 oz Orange Juice (Cara Cara)
1 oz BG Reynold's Don's Mix (*)
3/4 oz Orgeat
3 dash Angostura Bitters

Shake with ice, strain into a hollowed pineapple shell (Tiki mug), and fill with crushed ice. Float a boat made out of a lime shell, cinnamon stick mast, and 1/2 star anise sail (lemon peel sail); pour 1 oz Wray & Nephew Overproof White Rum (Rum Fire) into the boat, and light on fire.
(*)  Or use two parts grapefruit juice (2/3 oz) to one part cinnamon syrup (1/3 oz).

Two Wednesdays ago, I found a recipe posted by TikiWahine on the BarNotes app for an interesting Tiki drink called the Abandon Ship! The recipe was crafted by Felix Fernandez at Tiki Kon's 2014 Iron Tiki Tender event, and it seemed like an intriguing set of fruit flavors matched by spice. And the concept of a flaming ship garnish did not hurt. I had previously done a flaming pirate ship using a citrus shell, peels, and, toothpicks, but the idea of smouldering spices seemed intriguing. Unfortunately, I could not locate the star anise jar at home, so I opted for a lemon peel sail here.
The 126 proof rum was slightly difficult to get lit, but soon after it caught, it made a candlewick out of the cinnamon stick. The fire was so bright that it made photography a bit challenging here. After the fire was extinguished, the funky rum from the lime shell and the smouldering cinnamon filled the air. I ended up dumping in the Rum Fire as a float, although mixing it in after a few sips would have been a good idea since the first taste at the end that was mostly this elixir was a bit of a change up. Next, the sip was rather citrus driven with lime, orange, and grapefruit notes coming together quite well with the fruit notes in the Aperol, and the swallow gave forth rum, grapefruit, nutty, and cinnamon flavors.