- 1 1/2 oz Amber rum
- 1/2 oz lime juice
- 1/2 oz cinnamon syrup (recipe below)
Combine all ingredients in a cocktail shaker and strain into a chilled cocktail glass.
- 1/2 cup Vietnamese cinnamon bark chips
- 2 cups water
- 2 cups turbinado sugar
- Put cinnamon chips and water into a small saucepan and bring to a boil. Immediately turn off heat and let sit for 10 minutes.
- Add the sugar and heat again until dissolved. Strain and store. Will last for about a month in the fridge. Makes about 2 cups.