A spice and funk-packed Mint Julep riff from the brilliant minds of NYC’s Death & Co 🧨 The star anise and black pepper notes in the images aquavit combine with the aged Jamaican rum to yield a base with loads of flavor and aroma. The additions of small amounts of cinnamon syrup and passionfruit liqueur add hints of baking spice and tropical fruit. The float of Overproof Demerara rum and mint bouquet yield an aroma of brown sugar, dried fruit and fresh mint (obviously) 1.5 oz unaged aquavit (the star anise notes of Krogstad work great here) .5 oz Aged Jamaican Rum (Appleton Reserve, Worthy Park 10 year, etc) Tsp Passionfruit Liqueur (Giffard) Tsp Cinnamon Bark Syrup (crush 3-4 cinnamon sticks and toast on medium heat until fragrant; add 1/2 C each granulated sugar and water and stir until dissolved and near boiling; step heat down to low-medium and simmer for 5 minutes before straining) Pour into chilled julep cup or Mai Tai glass filled with crushed ice; top with crushed ice and float .25 oz of Overproof Demerara rum (Lemonhart 151; Smith & Cross could sub). Garnish with a sprig of fresh mint