cinn-ful bastard

2 oz Mount Gay Black Rum (Doorly's 12 Year)
1 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
2 dash Angostura Bitters

Whip shake with crushed ice, pour into a Collins glass (Tiki mug), and garnish with a cherry and candied ginger. Two Mondays ago, I was perusing online recipe flashcards sets when I found a 2015 collection from the Tonga Hunt in Los Angeles. There, I locked in on the Cinn-ful Bastard, and its rum, lime, orgeat, and cinnamon combination reminded me of the Cuban Anole. Later, I realized that I used to make a similar drink at River Bar in 2018 called the Zombie Nation. In the mug, the Cinn-ful Bastard erupted with a cinnamon, almond, and cherry aroma. Next, a creamy grapefruit and lime sip got tripped into rum, cinnamon, almond, and allspice flavors on the swallow.