STORM THE BEACH COCKTAIL

At The Cocktail Club in Charleston, S.C., bar manager Ryan Welliver puts an inventive spin on the usual citrus rum cocktail by combining two types of rum with citrus and spice in the form of an infused syrup with cinnamon sticks and toasted cumin seeds.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

INGREDIENTS IN THE STORM THE BEACH COCKTAIL  

1 oz Hamilton 86 demerara rum

¹⁄₂ oz Plantation O.F.T.D. rum

¹⁄₂ oz Velvet falernum

¹⁄₂ oz Grapefruit juice

¹⁄₂ oz Fresh lime juice

¹⁄₂ oz Cinnamon-cumin syrup*

2 drops Bittermens Elemakule Tiki bitters

Garnish: Flaming lime shell

Glass: Collins

HOW TO MAKE THE STORM THE BEACH COCKTAIL

Add all the ingredients into shaker with ice, and shake until well-chilled.

Strain into a Collins glass or Tiki mug over crushed ice.

Cut a lime in half, squeeze out the juice of one half, set atop the drink, pour overproof rum inside the shell, and carefully light on fire.

*Cinnamon-cumin syrup: Toast 1 tbsp cumin seeds in a sauté pan on medium-low heat until fragrant. Let cool, then grind into a coarse powder. Bring 2 cinnamon sticks and 1 cup water to a boil in a medium-size saucepan, and allow to boil for 10 minutes. Turn off the heat, add 2 cups granulated sugar and the toasted cumin powder, and stir until sugar has dissolved. Allow the syrup to cool, then strain through a fine-mesh strainer. Bottle and refrigerator for up to 2 weeks.