(Adapted by Jeff Berry from Don the Beachcomber’s 1937 recipe)
1 ounce Rhum Clément VSOP.
1 ounce Cruzan Estate dark rum.
1 ounce fresh grapefruit juice.
3/4 ounce fresh lime juice.
1/2 ounce cinnamon-infused simple syrup (such as Trader Tiki’s).
Put everything tino a cocktail shaker half-filled with crushed ice. Shake well. Pour into a tall glass. If necessary, add more crushed ice to fill.
The dish they paired it with: Red Curry Glazed Duck with Avocado Corn Relish.