A delicious Rum Punch variation from SF’s outstanding Smuggler’s Cove served at quarterly rum club meetings The cinnamon spice from the syrup and allspice/clove notes from the Angostura add a nice accent to the molasses and tropical fruit notes in the rum mix and the tart citrus to produce an enjoyable nuanced punch 1 oz Blended Aged Rum (El Dorado 8 year, Diplomatico, etc) 1 oz Blended Lightly Aged Rum (I like a Jamaican Rum like Appleton Signature here for the tropical fruit aromas, but can also use something like Plantation 3 Star) 1 oz Fresh Lime Juice .5 oz Rich Simple Syrup (2 parts unrefined sugar of choice (demerara, light brown, palm, etc): 1 part water; stir on medium-low heat until sugar is dissolved) .25 oz Cinnamon Syrup (break up 3-4 cinnamon sticks and add 1/2 C each granulated sugar and water; stir until sugar is dissolved; once starts to boil, bring heat to low to simmer 4-5 minutes before straining) 1 dash Herbsaint (Anise-liqueur from New Orleans) 1 dash Angostura Bitters Shake with ice and strain into a chilled Collins glass with ice cubes. Garnish with a swizzle stick #weekendtiki