A savory, yet tropical margarita/dessert drink hybrid inspired by Shannon Mustipher’s Tamarindita with plenty of intriguing spice and bittersweet notes The molasses and dried fruit notes of the aged column still rum work nicely with the sweet/tart/spicy tamarind-ghost pepper syrup, the earthy sweetness of ripe banana, and the bittersweet and cocoa nib notes of the Cynar and Fernet. The splash of cinnamon syrup adds a complementary baking spice note and a touch of lime juice adds needed acidity. A delightful weekend blender drink 2 oz Aged Column Still Rum (Ron Abuelo, Cana Brava 7 year, etc) .5 oz Cynar (medium bittersweet Italian Amaro with subtle cocoa notes) .5 oz Tamarind-Ghost Pepper Syrup (Caged Heat) .25 oz Banana Liqueur (Giffard or Tempus Fugit) .25 oz Fernet (highly bittersweet amaro with cola and menthol notes) .25 oz Fresh Lime Juice Tsp Cinnamon Bark Syrup (Crush 3-4 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water and stir until dissolved on medium heat until near boiling; step heat down to low-medium and simmer 5 minutes before straining) Add ingredients to blender with 3/4 C of crushed ice, flash blend 10-15 seconds and pour into chilled rocks glass. Garnish with freshly grated cinnamon #weekendtiki