1 oz Barbados Rum
1⁄2 oz Ginger-Honey Syrup
1⁄4 oz Bénédictine
1⁄4 oz Falernum
1⁄4 oz Sorel liqueur (as float)
2 ds Bitters, Angostura (as float)
1 pn Cinnamon (as garnish)
Instructions

Shake, strain over crushed ice, add straws, float (or sink) Sorel, float bitters, garnish with a pinch of cinnamon and a lime wheel.

Notes

A light, fruity Scottish malt (say Scapa or Glen Grant) makes a fine substitution for half of the rum. An Irish whiskey or light American malt (like St. George) works as well.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
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