Photo by Lucie Monk
I came up with this drink for a 2008 “Tiki Happy Hour” at the Old New Orleans Rum distillery. Quite a few guests had quite a few too many and forsook their cars for cab rides home—cheating the Baron of his due and giving our happy hour a happy ending.
Ingredients 1 + 3/4 oz. Old New Orleans 3 Year Amber Rum 3/4 oz. fresh lime juice 1/4 oz. cinnamon-infused sugar syrup (recipe below) 1/4 oz. Fee Brothers Falernum Syrup
Method
Combine ingredients and shake well with ice cubes. Strain into a chilled cocktail glass. Garnish with a gris-gris, lest the Baron come for your soul.
Cinnamon–Infused Sugar Syrup
Ingredients 3 cinnamon sticks 1 cup sugar 1 cup water
Method
Crush the cinnamon sticks and place them in a saucepan with the sugar and water. Bring to a boil, stirring until sugar is dissolved. Lower heat, cover saucepan, and simmer for two minutes. Remove saucepan from heat and, keeping it covered, let sit at least two hours before straining and bottling. It should keep about a month in the fridge.
Jeff Berry is one of the world’s leading mixologists. He was named as one of Imbibe magazine’s “25 Most Influential Cocktail Personalities of the Past Century.” He currently serves on the advisory board for the American Museum of the Cocktail. He is a lover, expert, and enthusiast of all things Tiki and blogs at beachbumberry.com.
