Halloween is on Monday, but most of you are probably going to host a ghostly and spooky party on Friday or Saturday. Along with serving Indian corn, candy pumpkin and candy corn, you can really impress your guests this year with this smoky rum cocktail, created by Todd Maul from Clio in Boston.
Smoking Cinnamon
1.5 oz Brugal Añejo
1.5 oz Fresh Organic Pineapple Juice
.5 oz Punt e Mes
.5oz Batavia Arrack
.4 oz simple syrup (2-1, sugar-water)
Shake ingredients with ice. Catch a cinnamon stick on fire. Place a coupe cocktail glass over it to smother as it fills the glass with smoke. Flip glass over and watch cloud of smoke rise. Fill glass with shaken cocktail and enjoy!
Thema’s Bartending Tip: Please monitor all alcohol intake of your party guests. Drink responsibly.