1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Cinnamon syrup
1⁄8 oz Maple syrup
1 twst Orange peel (expressed and inserted.)

Stir, strain, rocks, twist.


Lots of autumn cocktails use these flavors. This one makes really, really good use of them. Superbly spicy and balanced, sweetish but warming.

Cocktail summary
Created by
Tim Miner, The JakeWalk, Brooklyn, NY.
Is an
authentic recipe
Not yet rated
4 stars
(4 ratings)
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An added detail: this cocktail was created by Tim Miner. I posted the photo on Instagram and he replied that this was the last drink he put on the menu at the Jakewalk before leaving to tend bar at the newly opened Long Island Bar on Atlantic Ave. Incidentally a must-stop for my next visit to Brooklyn.

Detail added. Long Island Bar is Toby Cecchini's new project, which would make it a must-stop even if Tim Miner's drink weren't so good. Incidentally, Eric, can I put your picture of the drink up on KC?

Absolutely, I was going to suggest using my photo but didn't want to get all up in your business. (Also, not to get further up in your business but I just took a glance at the recipe card in my wallet and it says maple syrup and not liqueur. Sorry for my constant nitpicking corrections.) I hadn't heard of the Long Island Bar until Tim mentioned it to me, but the funny thing is I was staying with my friend on Atlantic Avenue exactly one block up from the bar on the next corner. Next time I'm (we're?) totally going there.

I really liked this; made with ingredients as specified except subbing in St. George aged apple brandy for the Laird's.  I wholly agree with the poster's description, it's very balanced with a nice holiday spice backbone to it.  And I found a use for those damn Bittermens New England Spiced Cranberry bitters that have been at the back of the bitters shelf for what seems like an eternity.  Oh, and the video link isn't available any longer.