behind god's back

2 oz Chairman's Reserve Rum (Plantation Original Dark)
3/4 oz Lime Juice
1/2 oz Pineapple Juice
1/4 oz Orgeat
1/4 oz Cinnamon Syrup
1/4 oz Simple Syrup

Build in a Pilsner or Hurricane glass (Collins), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice, and garnish with 2 dashes Angostura Bitters, 2 dashes Peychaud's Bitters, and a mint sprig.

After having our Tom & Jerrys followed by dinner, I was in the mood for something warmer in thought (but colder in the glass) to deal with the snow. Therefore, I turned to New York Cocktails book where I stopped on Jason Littrell's Swizzle, Behind God's Back, that he crafted at Dram circa 2010. The recipe came across like a Cuban Anole with pineapple and a swizzling step in the mix, so it felt worth suiting up to see if my mint patch was still alive. After kicking off a layer of snow, my mint looked as good as it did when I made the Lili'uokalani's Downfall, so it was time to make this drink.
Behind God's Back gave forth a mint, clove, cinnamon, and anise bouquet to the nose. Next, lime, pineapple, and the rum's caramel notes filled the sip, and the swallow continued on with more rum and pineapple flavors joined by the orgeat's nuttiness and a cinnamon-laden finish.