gold and ash

1 1/2 oz Bacardi Gold Rum
3/4 oz Averna
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice
1/4 oz Tempus Fugit Crème de Cacao
1 dash Bittermens Molé Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a cocoa-cinnamon dusted dehydrated orange wheel (an orange twist would work in a pinch).

Two Wednesdays ago, I was unable to attend the Bacardi Legacy Boston competition earlier in the day but I was able to try Carlo Caroscio's entry, the Gold and Ash, that night for Backbar put it on their menu. The combination of Averna and cinnamon is one that has worked well in drinks like the E.C. Cobbler and both ingredients individually pair well with chocolate, so I requested bartender Lindsay Adams to make me one.
The Gold and Ash greeted the nose with a cinnamon and chocolate aroma both from the drink's ingredients and from the spice dusting on the dried orange wheel garnish. Next, lime and darker notes from the amaro and chocolate liqueur filled the sip, and the swallow offered the combination of rum, chocolate, and herbal flavors with a cinnamon finish. Although the drink turned a touch sweet especially as it warmed up, it was a delightful Winter-feeling Daiquiri perfect for the season.