kungaloosh hidea-tai

2 oz Aged Jamaican Rum (1 oz Smith & Cross + 1 oz Appleton 8 Year)
3/4 oz Lime Juice
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Orgeat
1/4 oz Cinnamon Syrup

Whip shake with crushed ice, pour into a glass (ceramic mug), fill with crushed ice, and garnish with a mint sprig and lime wheel. Two Fridays ago, I decided to make a recipe that I spotted on the Casual Tiki website called the Kungaloosh Hidea-Tai. They described it as "the signature cocktail from the storied Kungaloosh Hideaway" that was a Trader Vic Mai Tai taken in a stone fruit direction. My research suggested that this is perhaps a reference to the Adventurer's Club at Disney that closed in 2008 to the public and in 2009 to private events. While I have had orgeat, apricot liqueur, and cinnamon in all the pairings possible with great effect, I have never had all three in a single drink. Once prepared, the Kungaloosh Hidea-Tai provided a mint and lime aroma. Next, a creamy caramel and lime sip uncovered funky rum, apricot, nutty, and cinnamon flavors on the swallow.