A delicious and refreshing modern Tiki punch from Chicago’s outstanding Lost Lake that features several guests from the spice cabinet and a bit of funk 🏝🗿 The baking spice and citrus zest notes in the reposado tequila work very well with the cinnamon syrup, allspice liqueur, and the clove notes from the Falernum and Angostura bitters. The unaged agricole rhum adds complementary notes of grassy sugarcane funk while the combination of lime and pineapple adds tartness, fluffiness, and a bit of fruit that works nicely. The touch of herbal Absinthe gives a bit of zip and a touch of floral aroma 1 oz Reposado Tequila (El Tesoro, Arette, etc) 1 oz Unaged Agricole Rhum (Rhum JM, Neisson, La Favorite, etc) .5 oz Falernum (Rum-based liqueur with notes of cloves and lime zest from Barbados; John D Taylor, etc) .5 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and add to 1/2 C each granulated sugar and warm water; stir on medium-low heat until sugar dissolves and reaches near boil; turn heat down and simmer 5 minutes before straining) .75 oz Fresh Lime Juice .5 oz Fresh Pineapple Juice 3 dashes (~1/4 tsp) Allspice Liqueur (St Elizabeth; Degroff) 2 dashes Angostura Bitters 2 dashes Absinthe (Herbsaint also works) Shake with ice and strain into a chilled double rocks glass with crushed ice. Garnish with a swizzle stick and a stick of cinnamon (if handy) #weekendtiki