Papa's Rum Punch
Add all ingredients to a crushed ice-filled shaker and shake for 30 seconds. Pour, unstrained, into a tall glass. Garnish with a spent lime half and a sprig of mint.
To make the syrup bring a cup each of water and demerara sugar to the boil and add 3 sticks of cinnamon and 10 allspice berries. Stir until dissolved then remove from heat and cover for 2 hours before straining.
I originally used a rum distilled in Key West with very limited availability (16 bottles total). I created this drink for the 2016 Hemmingway Look Alike Society winner Dave Hemmingway (no relation but the only winner with the same last name).
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Didn't have Don Q Gran Anejo, so made this with another light, Spanish style, column distilled aged rum (Ron Matusalem 18 year solera), along with Ango orange bitters and Lustau Don Nuno oloroso. Quite nice, I enjoyed it. For an old fashioned style drink, this goes down exceedingly easy, with the vanilla and caramel notes of the rum nicely complimented by the nutty, dried fruit notes of the sherry, with a touch of citrus from the orange. Given the base, it is somewhat light, so I'd suggest going easy on the stir count. I didn't get much from the cinnamon syrup myself (and I used a pretty strong sous vide cinnamon syrup), might try swapping out the mole bitters for the cinnamon bomb Fee Brother's Barrel Aged bitters next time.