Courtesy of John Gertsen

1½ ounces dark Jamaican rum

1½ ounces gold rum

1 ounce 151 rum

¾ ounce freshly squeezed lime juice

½ ounce freshly squeezed grapefruit juice

½ ounce Falernum

¼ ounce cinnamon syrup*

6 drops Herbsaint

1 teaspoon grenadine

1 dash Angostura

1 mint sprig

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Shake in iced cocktail shaker. Strain into ice-filled double-highball glass. Garnish with mint. Pray they don’t drink more than one.

* Cinnamon syrup: Heat 2 quarts of water with 50 grams whole cinnamon (approximately 15 sticks). Bring to a boil, reduce heat, simmer for 10 minutes. Remove from heat, allow to cool for 30 minutes. Strain through chinoise. Measure volume of liquid, add equal amount of granulated sugar (by volume).