Ingredients

• 2 oz. Spanish-style ron añejo, such as Flor De Caña 7-year
• 1 ¹⁄₂ oz. gold Jamaican rum, such as Appleton
• 1 oz. 151-proof Demerara rum, such as Lemon Hart
• ³⁄₄ oz. fresh lime juice
• ¹⁄₂ oz. falernum
• ³⁄₄ cup crushed ice
• 2 tsp. fresh white grapefruit juice
• 1 tsp. cinnamon syrup, such as Trader Tiki or Sonoma Syrup Co. or homemade
• 1 tsp. grenadine
• ¹⁄₈ tsp. Pernod or other anise liqueur
• 1 dash Angostura bitters
• 1 sprig mint, to garnish

Instructions

1. Combine all ingredients, except mint, in a blender and blend on high for 5 seconds; pour into a chimney glass or highball glass, add more ice to fill, and garnish with mint.