dry tongue therapy

6 dash Angostura Bitters
4 dash Absinthe (1/8 oz St. George)
1/2 oz Cinnamon Syrup
1/2 oz Falernum (Velvet)
3/4 oz Lime Juice
3/4 oz Grapefruit Juice
3/4 oz Pedro Ximenez Sherry (Lustau)
3/4 oz Gin (Damrak)
1 oz Wray & Nephew Overproof White Rum

Whip shake with pebble ice and pour into a tulip glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a half grapefruit wheel, mint, and a smoldering cinnamon stick.
Two Saturdays ago, I was in a Tiki mood, so I decided to make one of the drinks that I had spotted on Punch called the Dry Tongue Therapy. The recipe was crafted by Guillermo Bravo of Brooklyn's Featherweight, and the combination reminded me of a Jet Pilot with gin and sweet raisiny sherry in place of two of the rums. Once prepared, the aroma was mostly the acrid scent of cinnamon smoke over more soothing mint and grapefruit elements. Next, grape from the sherry joined grapefruit notes on the sip, and funky rum, raisin, cinnamon, clove, and anise flavors on the swallow closed out the drink.