Ingredients
1 ounce Hamilton 86 demerara rum
1/2 ounce Plantation O.F.T.D. rum
1/2 ounce falernum
1/2 ounce grapefruit juice, freshly squeezed
1/2 ounce lime juice, freshly squeezed
1/2 ounce cinnamon-cumin syrup*
2 dashes Bittermens Elemakule Tiki bitters
Garnish: flaming lime shell
Directions
1
Add the rums, falernum, grapefruit juice, lime juice, cinnamon-cumin syrup and bitters into a shaker with ice, and shake until well-chilled.
2
Strain into a Collins glass or Tiki mug over crushed ice.
3
Cut a lime in half, squeeze out the juice of one half, set atop the drink, pour overproof rum inside the shell, and carefully light on fire.
4
*putting a pinch of cumin seeds in the shaker and a pinch of ground as a garnish with cinnamon syrup does the trick
5
*Cinnamon-cumin syrup: Toast 1 Tbsp cumin seeds in a sauté pan on medium-low heat until fragrant. Let cool, then grind into a coarse powder. Bring 2 cinnamon sticks and 1 cup water to a boil in a medium-size saucepan, and allow to boil for 10 minutes. Turn off the heat, add 2 cups granulated sugar and the toasted cumin powder, and stir until sugar has dissolved. Allow the syrup to cool, then strain through a fine-mesh strainer. Bottle and refrigerator for up to 2 weeks.